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The flavour of any risotto depends on the stock you use. This summery risotto is made with fresh fish stock, which in my opinion makes all the difference! It elevates the flavour in the overall dish. I have included an easy fish stock recipe in the notes.
Make your own fish stock by boiling the prawn shells and heads in 1 or 1 1/2 litres of water with 1 carrot, 1 celery stock, 1 onion and 2 medium tomatoes. Season with salt and cook on medium-low heat for about 1 hour. Strain before using.