Category: Jamie Magazine subscription.
Jamie Magazine subscription holders are treated to new recipes with each edition of the publication.
One such tasty meal is the champagne and prawn risotto, which serves up to four people as a main course.
To make it, readers should place a pinch of saffron in a small bowl and cover it with "a splash" of boiling water.
While this is being left to stand, a large knob of butter should be used to saute one finely chopped onion in a large saucepan.
Around 400g of arborio rice should be added and stirred for a few minutes before 160ml of champagne is poured into the mix.
Once the alcohol has cooked off, the saffron mixture and one litre of chicken stock should be added.
When the risotto is tender on the outside, add 300g of cooked and peeled baby prawns and heat through before serving hot.
Jamie Oliver is a renowned chef and has featured in such TV shows as The Naked Chef and Jamie's School Dinners.
