PARMESAN RISOTTO WITH GARLIC PRAWNS

(Serves 4)

INGREDIENTS: 750ml gluten-free chicken stock; 60g unsalted butter; 1 onion, diced; 4 garlic cloves, 2 crushed, 2 finely chopped; 240g Carnaroli rice; 125ml dry white wine; 150g parmesan cheese, grated; 4tbsp double cream; zest of 2 lemons; juice of half a lemon; olive oil, for frying; 2 bird’s eye chillies, deseeded and finely sliced; 12 large raw peeled prawns, de-veined; sea salt flakes and black pepper; lemon wedges, to serve

METHOD:

1. Pour the stock into a pan, bring to a simmer and keep warm. Place half the butter in a separate pan over a medium heat. When melted, add the onion and cook for four minutes, until slightly softened.

2. Add the crushed garlic and cook for one minute.

3. Stir in the rice and one teaspoon of salt and cook for about three minutes, stirring often, until the grains start to become translucent. It’s important to keep stirring, so the rice doesn’t stick!

4. Add the white wine and stir for about two minutes, until the pan is almost dry.

5. Add a cupful of warm stock and continue cooking and stirring until most of the liquid is absorbed; this will take about four minutes.

6. Continue adding the stock a cup at a time, allowing each addition to be almost fully absorbed before adding the next. When all the stock has been used, the risotto should be moist but not loose, with al dente grains.

7. Take the pan off the heat and stir in the cream, parmesan, lemon zest and half the lemon juice, one teaspoon of pepper and your remaining butter. Taste and season with extra salt if you like.

8. Place two tablespoons of olive oil in a large pan over a low heat, add the chillies and chopped garlic and leave to infused for one to two minutes.

9. Add the prawns and cook until they’re nice and pink; about three to four minutes.

10. Serve the risotto in shallow bowls and top with the prawns, making sure to leave any excess oil in the pan. Squeeze over the remaining lemon juice and add a sprinkle of salt and pepper. Sprinkle the chillies over the prawns and add a wedge of lemon on the side of the bowl with the risotto.