You don’t need to go to a restaurant to enjoy a risotto. If you follow this recipe, you’ll be sure to impress your friends and family. All you need is a bit of patience. It’s well worth the effort!
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- Pour the chicken stock into a pot, place it on a medium heat and bring to a very gentle simmer.
- Leave the stock on a low heat to keep it warm, while you make the risotto.
- Heat up a heavy-based saucepan.
- Add a glug of olive oil, a knob of butter and then add the red onion.
- Reduce the heat and gently sauté until translucent and soft, then stir through the garlic and fry for another minute.
- Add the risotto rice, and stir to soak up the butter.
- Keep stirring and cook for about two minutes.
- Pour in the white wine, and once it’s cooked off, it’s time to start ladling in the chicken stock.
- Add one ladle at a time every time the rice has absorbed the stock.
- Every time you add a ladle of stock, stir it through the risotto and allow it to cook off.
- This process of adding stock and stirring should take about 20 minutes.
- You want the risotto to still be al dente and not mushy, so be careful to not overcook it.
- Once the risotto is cooked through, stir through the extra butter, parmesan cheese and lemon zest.
- Put the lid on and leave to steam for about two minutes.
- Remove from the heat and taste. Chances are you won’t need to add salt because of the chicken stock, but do add loads of cracked black pepper.
- Keep the risotto warm while you make the prawns.
- Season the prawns with salt and pepper.
- Heat a large pan and add a glug of olive oil.
- Fry the prawns for two minutes or until they are opaque.
- Stir through the garlic and chili and cook for another minute.
- Remove from the heat and add a squeeze of lemon juice and the fresh parsley, then stir to combine.
- Divide the risotto onto plates, arrange the prawns on top and serve with lemon wedges on the side.