Prawn risotto

Eating locally caught prawns, delicious. 

INGREDIENTS:

• 200g prawns, cooked and peeled
• 1/2 onion, finely chopped
• 40g butter
• 200g risotto rice
• 200 ml dry white wine
• 500 ml stock, simmering
• 50g parmesan cheese
• 1 tbsp chopped parsley
• salt and pepper to taste

METHOD:

• Fry the onion very slowly in half of the butter, until it is soft and translucent. 
• Stir in the rice and continue to cook until the rice is glossy and hot. 
• Pour in the wine and heat until the alcohol has evaporated. 
• Add the stock slowly, allowing the rice to absorb each ladleful before adding the next one. 
• When the rice is almost cooked, about 15 minutes in, add the prawns, and continue to cook, adding the stock as before. 
• When the rice is cooked, but still a little firm to the bite, remove the risotto from the heat and stir in the remaining butter, parsley, parmesan and adjust the seasoning. 
• Serve after a couple of minutes, in warmed bowls.