Cooking with NONNA

These traditional Italian recipes are the peak of comfort food and will transport you to the best rustic kitchens run by grans!

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No-stir prawn & barley risotto 
SERVES 4
PREP + COOK TIME 1 HOUR

1 Heat 1 ½ tablespoons of the oil in a large pan over medium-high heat. Cook paprika, onion, garlic and fennel, stirring for 8 minutes or until soft. Add barley and orange rind. Cook, stirring, for 1 minute or until coated well. Add stock, bringing to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Remove lid and simmer, uncovered, for a further 20 minutes or until barley is almost tender.

2  Remove heads from prawns. Devein prawns. Cut along the underside of each prawn through the shell, from head end almost to the tail, not quite cutting all the way through. Open prawns out slightly.

3 Coarsely chop chilli and extra garlic together. Sprinkle with the salt and continue to chop until a paste forms (the salt will help to break down the ingredients). Combine chilli paste with the remaining oil and brush over the flesh side of prawns.

4 Cook tomatoes on a lightly oiled grill plate (or grill or barbecue) for 5 minutes or until lightly charred and softened. Remove from grill. Wipe grill clean and cook prawns on grill for 1 ½ minutes each side or until just cooked through.

5 Stir 1/3 cup mascarpone through risotto. Serve risotto topped with tomatoes, prawns and remaining mascarpone and fennel fronds. Not suitable to freeze or microwave.