Garlic Fried Prawns & Saffron Risotto

Steps

1. Prep risotto & heat broth. Place chicken broth in a pot and bring to the boil. Once boiling, remove from heat and keep warm.
2. Cook risotto. Heat a drizzle of oil and a knob of butter in a large pot on medium heat. Add leek, fennel, 1/2 tsp salt and saffron and cook for 3-4 minutes, until soft but not browned. Add Arborio rice, stir and add wine or stock. Cook for 1-2 minutes, until wine is fully absorbed.
3. Reduce heat to low-medium and start adding chicken broth, 1/2 cup at a time, waiting until each addition is absorbed before adding the next. Continue this for about 15 minutes, stirring often, until grains are tender. Stir through Parmesan and sour cream and season to taste.
4. Prep & cook prawns. When risotto has about 4 minutes cook time remaining, cook prawns. Pat prawns dry. Heat a drizzle of oil in a fry-pan on high heat. Add prawns and garlic and cook for 2-3 minutes each side, until just cooked through and golden. Season to taste.
5. Prep rocket. In a bowl, toss rocket, fennel fronds and a drizzle of olive oil and vinegar together. Season to taste.
6. Serve risotto topped with prawns and rocket.