A few saffron strands, immersed in 4 tablespoons of boiling water
Glug of olive oil
750ml chicken or vegetable stock
Couple of sprigs of thyme
A large knob of butter
A couple of sprigs of flat leaf parsley, finely chopped
½ a lemon
100g parmesan cheese grated
Put the olive oil into a large frying pan on a medium heat and gently sweat the shallot with a little salt until softened.
When the onion is almost ready, add the garlic, fennel and thyme leaves and stir for a couple of minutes. Deglaze the pan with the white wine then add the butter when the liquid has boiled away.
Add the rice to the pan, stirring making sure the rice is coated in the oil add a little more oil if necessary
Add the water from the saffron to the rice and cook until it is absorbed. Now, start to add the stock, a ladleful at a time, stirring all the time. It should take 20-25 minutes for all the liquid to be absorbed.
In the meantime, place the prawns in a pot and cover with cold water. Bring to the boil and remove to a colander immediately. They should have just turned opaque with a pinkish colour. Be careful not to overcook.
To finish, add a spritz of fresh lemon juice, the prawns and stir the parmesan cheese through. Top with a little parsley