Prawn Risotto

What if we combined one or more of my risotto recipes, and also used my fish stock from my fish stock recipe? What if? What if?

Onion, chopped
Carrot, chopped
Garlic, chopped
Celery, chopped
Olive oil
Risotto rice
Fish stock
Uncooked prawns
Vermouth or white wine
Fish stock
Butter

Heat the olive oil in a large, shallow pan, preferably with a lid. Cook the onion, carrot, garlic and celery until it starts to soften. Then add the rice, use the packet for amounts or about one handful per person depending on how big your hands are and how you grasp hold of the rice. Stir the rice gently for a couple of minutes.

Pour in a wineglass or so of vermouth or wine. Let it cook down. Add the prawns. When the liquid has reduced, pour in a ladle of stock, so everything is swimming again. Keep doing this until you run out of stock, the rice is cooked and the prawns are a lovely shiny pink. Put in a few bits of cut up butter, turn the heat off, cover and leave for a few minutes.

Italian cooking generally doesn't combine cheese and seafood, but unless your Nonna's there, you can always grate some Parmesan over it when you put the butter in. You can also use other sea food, pieces of white fish will cook in the time, though you have to be even gentler with the stirring to prevent them falling apart.