Saffron Risotto Topped with
Braised Fennel and Nuked Prawns

Serves 2-3

Bart is usually very complimentary about my cooking and often urges me to write down successful new creations. He raved and raved about this dish -- how the richly saffron-spiced rice was playfully balanced against the sweet and sour of the braised fennel, the brightness of the garlicky prawns and the sparkle of a few basil threads woven into the rice.

This is a classic Sunday Supper. It takes about 1 hour of preparation. If you're accustomed to making risotto, this recipe is easy.

Prawns

Braised Bulb Fennel

Risotto Rice

1 1/3 cup arborio rice
1 cup fish broth (use Knorr bouillon cubes)
1 cup chicken broth (use Knorr bouillon cubes)
1/2 cup white wine
1/2 medium-size yellow onion
1 heaping tsp saffron threads
2 TBS chopped basil
1 large clove garlic

Timing:

Serving:

Put a serving of risotto on the bottom of your warm bouillabaisse bowl, mound a handful of braised fennel ribbons on top of the risotto in the center and arrange 5-6 prawns around the fennel mound.

Notes: