Lemon Risotto With Prawns and Peas

Ingredients (Serves 4)

400g raw prawns in shells
3 tbsp. olive oil
red chilli deseeded, half sliced & half finely chopped.
1.5 litres fish stock
1 onion chopped
300g risotto rice
1 small glass white wine
200g fresh or frozen peas
zest and juice 1 lemon

Method

Peel the prawns and reserve the heads and shells. Heat 1 tbsp. of oil in a large saucepan and fry the heads and shells with the sliced chilli until toasted and coloured. Pour in the stock and bring to a boil, then reduce the heat and simmer.

Take another saucepan and sweat the onions in 1 tblsp of oil until transparent, stir in the rice and turn over to coat all the grains, stirring until the rice also starts to look transparent.Pour in the wine and simmer until it is all evaporated. Now add the strained stock a ladleful at a time and stirring each time until absorbed.

Continue adding stock over a low heat until the rice is nearly cooked, then add the prawns and peas with the last ladleful. By the time the prawns have changed colour the rice should be al dente ( a bit of bite left in the middle- not a crunch). The texture should be creamy and slightly soupy; if a spoon is drawn through it the mark left disappears after a moment or two. The rice cooking process should take 25 to 30 minutes.

Turn off the heat and stir in the chopped chilli, remaining oil and lemon juice. Cover and leave to rest for the flavours and creaminess to develop. To serve, give a final stir and serve in bowls topped with the lemon zest.