Prawn, rosemary and corn risotto

SERVES 4 PREP AND COOK TIME 1 HOUR 30 MINUTES 1.5 litres chicken or fish stock

75g butter

⅓ cup (80ml) extra virgin olive oil 1 medium onion (150g), chopped finely 2 celery stalks (300g), chopped finely 2 teaspoons finely chopped fresh rosemary leaves

2 cloves garlic, chopped finely

2 cups (400g) carnaroli or arborio rice

½ cup (125ml) dry white wine 2 trimmed corn cobs

750g large uncooked prawns, peeled, deveined, tails intact fresh flat-leaf parsley leaves, to serve

1 Bring stock to a simmer in a medium saucepan; keep warm on low heat.

2 Heat half the butter and half the oil in a large heavy-based saucepan over medium heat; cook the onion, celery and rosemary, stirring, for 10 minutes or until soft and translucent. Season to taste with salt and freshly ground pepper. Add the garlic and the rice; cook, stirring, for 2 minutes or until well coated. Add the wine; cook, stirring, for another 1 minute. Reduce heat to low. Add stock, one ladleful at a time after each addition is absorbed. Cook, stirring, for 25 minutes or until stock is absorbed and rice is just cooked.

3 Meanwhile, brush corn with a little of the remaining oil; cook on a heated grill plate (or grill or barbecue) over

Replace prawns with 16 uncooked scallops, with or without roe, if you like.

high heat for 3 minutes on each side or until light char marks appear. Remove from heat. When corn is cool enough to handle, cut kernels from cobs.

4 Add remaining oil to the peeled prawns; season and toss to combine. Cook prawns on heated grill plate for 3 minutes or until just cooked through.

5 Add prawns and corn kernels to risotto. Serve the risotto topped with parsley. Not suitable to freeze or microwave.