Prawn Risotto

Recipe from the first cookbook I ever bought myself "Anne Willan's Look & Cook Italian Country Cooking". This one has stayed a family favourite and definately impresses guests. We often use a mix of seafood not just prawns - tastes great every time.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 500  g  prawns
• 2  garlic cloves
• 1  bunch flat leaf parsley
• 90  ml olive oil
•  salt & pepper
• 60  ml dry white wine
• 1  liter  fish stock or 1  liter  chicken stock
• 250  ml water, more if needed
• 1  medium onion (diced)
• 420  g arborio rice

Directions

1. Peel prawns and remove vein.
2. Peel and chop garlic.
3. Strip parsley from stalk and rough chopp. Keeping a few strigs for garnish.
4. Heat one third of oil in a medium pan and add garlic, parsley, peeled prawns, salt and pepper.
5. Cook stirring with slotted spoon, just until and prawn turn slightly pink. Pour in wine and stir trhoughly.
6. Transfer the prawns to a bowl and set aside.
7. Simmer liquid until it reduced by three-quarters, 2-3mintues.
8. Add stock and 250ml of water to the liquid and heat to boiling.
9. Keep this liquid simmering.
10. Cook onion in half the remainig oil. Stir until soft but not brown.
11. Add the rice to the pan and stir until shiny and coated with oil.
12. Using a ladle pour in just enough of the simmering liquid to cover the rice.
13. Simmer rice, stirring constantly until all liquid is aborbed, 3-5mins. Add more liquid just to cover rice and simmer, stirring until completely absorbed.
14. Continue adding liquid to the rice in this way. Stir constantly and make sure all the liquid is absorbed before adding more.
15. Test the rice from time to time towards the end of cooking to see if it cooked through.
16. Stop adding liquid when the rice is tender nut firm to the bite (al dente).
17. Add more water if necassary.
18. Stir in prawns and remainig oil and season with Salt and pepper.