1. Heat a large saucepan over medium heat and add the oil and onion. Fry the onion for about 3 minutes until translucent, then add the garlic and fry for a further minute. Add the rice and toast in the oil for about a minute, then add the white wine and stir until it has been absorbed. 

2. Add the passata, saffron (and hot water) and about a third of the hot chicken stock. Simmer for about 5 minutes, stirring occasionally, until the stock is absorbed. Repeat two more times for the remaining two-thirds of the stock.

3. Cut each prawn lengthways along its back most of the way through the prawn. As the last of the stock is being absorbed (the risotto should be al dente), add the prawns and stir through the hot, wet rice mix. Cook for about 2 minutes, then stir through the butter and pecorino. Taste and adjust seasoning. The texture of the risotto should be soft enough that it spreads easily on a plate if you tap the bottom of the plate.

4. Scatter with more pecorino, pepper and parsley, then serve.

Also try: Adam Liaw's ginger prawns with broccoli

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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