RISOTTO
- 1 litre clear prawn/seafood stock (recipe below or use store-bought)
- 150g butter
- 1 onion
- 300g Arborio risotto rice
- 100ml dry white wine
- 180g Parmesan
- 2 proper handfuls of fresh peas (removed from the pods - frozen is fine too)
- Salt and freshly ground pepper
- 8 large prawns
- Butter for simmering
- A small bunch of fresh basil
SEAFOOD STOCK
- Prawns shells
- A head of fennel
- 1 small onion
- A sprig of thyme
- 2 bay leaves
- ½ carrot
- 6 peppercorns
- A pinch of salt