Risotto with shrimp

Risotto is an Italian rice dish with seafood or meat, with a creamy, subtly spiced flavour.

Ingredients for 2 servings:

Stock (any) - 1 L. Risotto rice - 350 g. Prawns - 400 g. Red onion - 1 pc. Garlic - 6 cloves. Dry white wine - 300 mL. Fresh/frozen green peas - 100 g. Olive oil - 3 tbsp. Butter - 70 g. Parmesan cheese - 100 g. Nutmeg - ½ tsp. Italian herbs - 1.5 tsp. Sugar - ½ tsp. Salt, pepper to taste. Basil for garnish

Rinse the rice. If the peas are frozen, take them out in advance. Thaw the prawns by covering them with hot water for 5-10 min., then peel them: cut the shell along the back, remove it and pull out the vein. Peel the onion, cut it into 6-8 pieces for the blender jug or chop it by hand. Peel and crush the garlic. Grate the Parmesan into crumbs. Pour the olive oil into a sauté pan, add half of the butter and heat. To flavour the oil, fry the garlic in it until golden, then remove it. In the same oil, fry the prawns for 1 min. on each side. Set the prawns aside. Fry the onion for 1 min. Then add the peas, Italian herbs, sugar, nutmeg, salt and pepper. Next the rice, stir and cook for 2-3 min. Pour in the wine and let it evaporate for 5-6 min. Add 2-3 ladles of hot stock. Reduce the heat to low, but keep the liquid at a gentle simmer. Stirring constantly, wait until the rice has absorbed almost all of the stock. Then add another 1-2 ladles of stock and wait until absorbed. Continue this way until the rice is "al dente", slightly firm to the bite, with not too much stock left; this usually takes 20-30 min. and depends on the type of rice. The consistency should be delicate and runny. Italians call this all'onda - a wave, when the risotto spreads in waves across the plate. Add the second part of the butter, then the cheese, and stir. Finally add the prawns and stir. Garnish with basil before serving.

Enjoy your meal!

P.S. Stock made from prawn shells will enhance the seafood flavour.

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