RECIPE RISOTTO OF PRAWNS WITH LEMON

SERVES FOUR

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 red chilli, seeded and chopped
900ml/1 ½pt chicken, fish or vegetable stock
Half wineglass dry white wine
225g/8oz Riso Gallo Vialone Nano Risotto Rice
Salt and freshly ground black pepper
12 raw tiger prawns, peeled
Juice and zest of half a lemon
Sprigs of dill for decoration

Method

Heat the butter and oil in a pan and gently fry onion and garlic over low heat to soften but not brown. Add chilli and toss around in the mix. Add rice and stir around in the mix. Pour over white wine and stir with a wooden spoon until absorbed. Add a ladleful of stock and continue stirring over medium heat until stock is absorbed. Continue like this until rice is just tender and creamy. You may not need all the stock. Season with salt and freshly ground black pepper. At the same time fast fry the prawns until just pink, then stir into risotto. Add lemon juice and zest and stir. Serve immediately decorated with sprigs of dill.

RECIPE PEA AND MINT RISOTTO SERVES FOUR

Ingredients

1 litre/1¾pt hot vegetable or chicken stock
1 tbsp sunflower oil
50g/2oz butter
6 shallots, peeled and finely sliced
320g/11 ½oz Riso Gallo carnaroli risotto rice
1 wineglass dry white wine
225g/8oz fresh or frozen peas
Salt and freshly ground black pepper
2 tbsp freshly grated parmesan
2 tbsp fresh mint, finely chopped

Method

Make sure the stock is hot. Heat oil and butter in a pan and fry shallots until softened but not browned. Add rice and stir to coat grains in the mix. Pour over wine and stir until absorbed. Gradually add the stock a ladle at a time, stirring all the time, only adding more when the previous one has been absorbed. Add peas when there are about two ladlefuls left, season and add half the parmesan, then continue adding the stock until rice is tender, but still with a bite. Finally, stir in mint, sprinkle with remaining Parmesan and serve immediately.