Parmesan risotto with garlic prawns
METHOD
1 Pour stock into a saucepan, bring to simmer and keep warm. Place half the butter in a separate pan over a medium heat. When melted, add the onion and cook for 4 minutes. 2 Add your crushed garlic and cook for one minute. 3 Stir in your rice and a teaspoon of salt and cook for three minutes, stirring often, until the grains start to become translucent. It’s really important to keep stirring, so your rice doesn’t stick. 4 Add your white wine and stir for about two minutes, until the pan is almost dry. 5 Add a cupful of your warm stock and continue cooking and stirring until most of the liquid is absorbed; this will take about four minutes. 6 Add the stock a cup at a time, allowing each 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 heat, stir in parmesan, cream, lemon zest and half the lemon juice, teaspoon of pepper and remaining butter. Season with extra salt if you like. 8 Place two tablespoons of olive oil in large pan over low heat, add the chillies and chopped garlic and leave to infuse for few minutes. 9 Add the prawns and cook until nice and pink; about three to four minutes should do it. 10 Serve in shallow bowls. Top with the prawns, making sure to leave any excess oil in the pan. Squeeze over remaining lemon juice and 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.