Lemon & Prawn Risotto

INGREDIENTS

2 cups arborio rice

1/2 cup shallots

15g butter 

1 tablespoon olive oil

2 large garlic cloves minced

120ml white wine

1-liter vegetable stock

2 lemons

3 tablespoons mascarpone cheese

30g parmesan cheese

¼ cup chopped parsley 

400g raw prawns

Salt 

Pepper

METHOD

Dice the shallots finely & mince the garlic.

Bring the stock to the boil.

Heat a large heavy-based frying pan or pot to medium heat with a splash of olive oil and a knob of butter.
Add the shallots & garlic to the pan & sauté till translucent.
Turn up the heat slightly & pour in the rice, stirring continuously for 1-2 minutes to toast the rice & coat in oil.
Pour in the wine & allow to reduce.

Turn down the heat, and add the hot stock ladle by ladle.
Wait for each ladle of stock to be absorbed before adding the next.
Stir the risotto often to prevent it from sticking to the pan.
When adding the last ladle of stock squeeze in the juice of 1 lemon and add the zest of 1 lemon.
Taste the rice to check if it is cooked or if it needs more stock add more.

Heat a frying pan with a knob of butter add in the defrosted prawns, and cook on either side for 1 to 2 minutes depending on the size of the prawns.
Set aside.

When the rice is cooked stir in the mascarpone cheese, this will give the rice a smooth creamy texture.
Add in the chopped parsley.
Check for seasoning add salt and pepper as required.

To serve, divide the rice between four bowls, add the prawns on top, grated parmesan cheese & a wedge of lemon.