|Preparation time||10 Minutes|
|Cooking time||25 Minutes|
- Peel the prawns, heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock (most of it, like 1L) and bring to the boil, then turn off.
- In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
- Add the remaining butter and the rice into the onions. Stir continuously until completely coated in the butter and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated.
- Add the stock, a ladleful at a time, stirring with each addition until absorbed. Do not add any prawn! Just the stock. Keep doing this until the rice is cooked al dente. If needed, add extra stock to the prawn saucepan and bring again to a boil then turn off.
- Add the remaining stock with the prawns and peas. The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Recipe sources