Risotto al Limone e Gamberi (Lemon and Prawn Risotto)

• 900 ml Vegetable stock, hot
• 1 small Yellow onion
• 1 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 160 g Arborio rice
• 120 ml Dry White Wine
• 200 g Prawns, raw, peeled
• 1 medium Lemon, unwaxed
• 40 g Parmesan

1. Pour the vegetable stock into a saucepan and keep it at a gentle simmer over low heat. This makes it easier for the rice to cook evenly and turn creamy.
2. Finely chop the onion. Heat the olive oil with half the butter in a large frying pan over medium-low heat, then cook the onion for 6 to 8 minutes until soft and translucent, not browned.
3. Stir in the arborio rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges. Pour in the wine and stir until it has almost completely evaporated.
4. Add a ladleful of hot stock and stir until it is absorbed, then keep adding stock a ladle at a time, stirring often. Continue for 16 to 18 minutes until the rice is tender with a slight bite and the risotto is loose and creamy; you may not need every drop of stock.
5. Stir in the prawns and cook for 2 to 4 minutes until pink and just cooked through. Finely grate the lemon zest, then squeeze in the juice, stirring and tasting as you go.
6. Take the pan off the heat and stir in the remaining butter and the parmesan until glossy and creamy. Rest for 1 minute, then serve straight away while it is still flowing.

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