Prawn Risotto

Ingredients:

200g Arborio rice (alternatively use medium or short grained rice to achieve the rich and creamy texture )

2 tbsp olive oil

30g butter (extra 20g butter - optional)

2 cloves garlic, minced (extra minced garlic for prawns)

1 onion, chopped

5 rashers rindless bacon, sliced (can be substituted with Spam or Chorizo)

400g prawns, shelled

4 button mushrooms, diced
half a carrot, diced
1/4 cup green peas

1/2 cup white wine

2 cups chicken stock (seasoned with salt and pepper) or more if necessary

1/3 cup grated parmesan cheese

chopped parsley or coriander

black pepper

• Bring the chicken stock to the boil. Turn off heat.
• Heat olive oil and butter under low heat in a heavy based saucepan. Add bacon, onion and garlic and cook for about 3 minutes or until onion is translucent.  
• Stir in the rice and cook over medium heat for about 3 - 4  minutes or until rice is opaque around the edges, stirring constantly to keep it from sticking.  Add in wine and let simmer to absorb the liquid, stirring constantly.
• Add in hot stock gradually, one ladleful  at a time and keep stirring until the stock is absorbed.  (Mushroom and carrot can be added at this stage).
• Continue this process until all the stock has been added to the risotto or until the rice is soft but with a slight bite to it.  [A traditional risotto is done when the grains are soft on the outside and slightly crunchy on the inside, but I personally prefer the rice to be soft all the way through]
• Remove rice from the heat.  Stir in green peas, parmesan cheese and 20g butter (optional).  Stir well. Cover the pan and allow to sit for about 5 minutes.
• In a separate pan, fry some garlic in a little butter and olive oil until slightly browned.  Toss in the prawns and stir fry until just cooked.
• Before serving the rice, stir in the prawns and chopped parsley.