Prawn Risotto

A Prawn risotto is one of the best known, simple & subtle risottos there is. Risotto is easy to make - it has a taste of comfort food and a flair of class. The trick is time; dedicate half an hour and you'll end up with delicious risotto every time. Make sure your stock is very flavoursome and Bob's your uncle.

Ingredients:

1 litre of chicken/fish stock (if using fresh prawns, add tails and heads to the stock)

x2 Sticks of celery - chopped finely

x1 onion (red or white) - chopped finely

Handful of sweet cherry tomatoes - halved

x1 Tbs butter

x1 cup risotto rice

x1 cup dry white wine

Small squeeze of lemon

Parmesan

Cook stock for 10 to 15 minutes then strain and bring back to a gentle simmer. Add the prawns and remove just before fully cooked, slice some to smaller chunks and set aside.

In a new pan, melt butter, add a dash of olive oil and gently fry celery and onion. Add handful of cherry tomatoes and stir. Fry for about 5 minutes and add the cup of rice, stir to coat the rice for a few minutes and add the cup of white wine. Stir gently until the liquid is well absorbed. Add a small squeeze of lemon.

It is at this point that you start adding half cups of steaming stock to the mixture, stirring casually till the liquid is absorbed by the rice. This process is repeated, till the rice is al dente, which should be about 20-25 minutes. At this stage remove from heat, stir through the prawns and a small handful of grated Parmesan cheese and a few sprigs of chopped parsley. Serve and enjoy the simplicity of this dish!