|Butter||2 Ounce (60 Gram)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Fish stock/Chicken stock||2 1⁄2 Cup (40 tbs) (Adjust Quantity As Needed)|
|Tomatoes||4 , skinned, seeded and chopped|
|Chopped basil||1 Tablespoon|
|Peeled prawns||8 Ounce (250 Gram)|
|Basil leaves||4 (For Garnish)|
Melt the butter in a pan, add the onion and garlic and cook gently for 5 minutes.
Add the rice and toss until coated in the butter.
Add the wine and saffron and bring to the boil, stirring.
Cook until most of the wine has evaporated, stirring constantly.
Stir in two thirds of the stock and season with salt and pepper to taste.
Bring to the boil, cover and simmer for 10 to 12 minutes until the rice is just tender, stirring occasionally; add more stock if required, to keep the rice slightly moist and ensure it does not burn.
Stir in the tomatoes, basil and prawns and cook for 2 minutes.
Pile the pilaff into a warmed serving dish.
Garnish with basil and whole prawns if using.
Serve with Parmesan cheese.