SAFFRON RISOTTO WITH MISO TIGER PRAWNS

Ingredients

1		onion, finely minced
28 ounce	795 g	chicken stock
1 cup	240 ml	risotto rice (Vialone or Arborio)
1 cup	240 ml	dry white wine
1 large pinch		saffron
0.25 cup	60 ml	Parmesan, grated
2 tbsp	30 ml	coconut oil
1 cup	240 ml	sugar peas (optional)
16		tiger prawns, unpeeled but cleaned
3 tbsp	45 ml	miso (read label — for gluten free use rice not wheat)
2 tbsp	30 ml	sesame oil
0.25 tsp	1.3 ml	chili flakes
3 tbsp	45 ml	tamari or soy sauce (if not eating gluten free)
2 tbsp	30 ml	coconut oil (for prawns)
0.5		lime

Miso Glazed Tiger Prawns

Best to start marinating the Tiger Prawns. You just combine the Sesame oil, Miso and Chili Flakes and poor it over the Prawns, massage it gently in.
Shortly before the Risotto is done, approx. 5 minutes before, you heat a pan with the Coconut oil and sautee the Prawns for around 4-5 minutes. When they are done you add the Tamari and squeeze some lime over them.

Saffron Risotto

Peel the onion and mince it. In a pot heat the chicken stock and set aside, make sure it stays warm enough. In another pot heat the coconut oil and sautee the onion until golden, then add the rice and further sautee it for 2-3 minutes. Then add the white wine and let it reduce while you constantly stir the rice.
Add the stock slowly while you stir, do not add more liquid until the rice has absorbed all the added liquid.
Will take around 20 minutes until the rice is done. The rice should still have a bit of a bite to it, you are not cooking rice pudding. Further you want to have a bit of liquid in it, not a soup but should also not be totally dry.
After 15 minutes add the saffron, best when you just add liquid. You can ground the saffron right before in a mortar to release all flavors. If you also do the sugar peas, put them in boiling water shortly before the Risotto is done.
When the Risotto is done add the Parmesan and gently fold it under the Risotto. Serve the Risotto right away with the peas and Miso glazed Tiger Prawns as a topping. Enjoy!!