Prawn Risotto

Directions

• Take half of the prawns and mince them by chopping them until the size of the rice grains. Take the other half and slice them lengthways by laying them flat and slouching back to front then set them to one side.
• Chop the white of the spring onions leaving the green part for later, chop the large onion and garlic and fry them off in a high sided frying pan in a little butter and olive oil so the butter doesn’t burn. Once the onions are translucent remove them from the pan and set them to one side.
• Mix the fish stock and cider together in a jug and set to one side.
• Clean your pan so it is completely dry, place it back on the heat until it is hot and pour the rice grains into the pan, keep moving them around testing how hot they are with the back of your hand until they are hot. This opens up the grains and allows more absorption of the stock.
• Add a small amount of stock into the pan with the grains carefully as it will bubble instantly. Mix the liquid around so all of the grains are coated. Once the liquid starts to get absorbed add more a little at a time so not to cool down the dish.
• After the third addition of stock, stir in the prawn mince, onion and garlic. Keep adding the stock a little at a time until absorbed and repeat until the rice is plump. Try the rice at this point the rice should be just under done i.e. gritty / al dente.
• Add the prawn slices. Keep adding the stock until either the stock is all gone or the rice grains are plump and soft. The dish should look almost like a rice pudding. If you run out of stock and cider before the rice is cooked, you can add boiling water a little at a time until done.
• Once the rice is cooked, turn down the heat to its lowest seeing, chop the green ends from the spring onions as small as possible and sprinkle them in so you get a hint of onion with every mouthful.
• Just before serving add a couple of dollops of creme fraiche and stir through until hot. Serve with garlic ciabatta.