Creamy Prawn Risotto

Method

1. 1

   Step 1: Heat 1 tbsp oil in a large heavy-based pot over medium-high heat. Spread half the prawns in a single layer and sprinkle with salt and pepper. Cook for 1½ minutes, turn, and cook the other side for 1 minute. Transfer to a bowl.

   
2. 2

   Step 2: Add a little more oil and repeat with the remaining prawns. Set aside and keep warm.

3. 3

   Step 3: Reduce the heat to medium. Melt the butter in the pot, then add the onion and garlic. Cook for 2 minutes, until translucent.

4. 4

   Step 4: Add the wine and stir, scraping the bottom of the pot to mix the browned bits from the prawns into the liquid. Bring to a simmer and cook for 2 minutes, until the harsh alcohol smell is gone.

5. 5

   Step 5: Add the rice and stir for 30 seconds, until the edges of the rice look translucent.

6. 6

   Step 6: Add about two-thirds of the chicken broth. Stir and bring to a simmer. Adjust the heat to maintain a gentle simmer.

7. 7

   Step 7: Simmer for 5 minutes. Stir, then simmer for a further 2 minutes, until most of the broth is absorbed and the rice is visible on the surface.

8. 8

   Step 8: Add the remaining broth and the milk. Stir and simmer for 3 minutes. Stir again and simmer for 2 minutes.

9. 9

   Step 9: At this point, the risotto should be soupy and the rice still a little undercooked.

10. 10

    Step 10: Add the peas and Parmesan and stir quickly.

11. 11

    Step 11: Taste, add salt and pepper, and stir quickly.

12. 12

    Step 12: Add the butter for finishing and stir vigorously for 10 seconds.

13. 13

    Step 13: Gently stir in the prawns, along with any juices.

    
14. 14

    Step 14: Remove the risotto from the heat when it is porridge-like. To loosen it, add hot tap water 2 tbsp at a time and stir it through.

15. 15

    Step 15: Give the risotto a final stir just before serving, then ladle into bowls. It should ooze slightly rather than sit in a sticky lump. Garnish with Parmesan and parsley if desired.