Recipe of the Week: Risotto Limone e Gamberetti

• Serves: 2

Ingredients:

• 170g of Arborio rice
• 200g of raw whole prawns in shell
• 100ml of white wine
• 1 onion
• The juice of 1 lemon
• Vegetable stock
• Extra virgin olive oil
• 1 sprig of thyme
• Salt and pepper to taste

Instructions:

1. In a pan of simmering water, add the prawns and cook for 5 minutes.  Keep the stock for the rice.

2. In a pan, sautee the onions in some olive oil.

3. Add the Arborio rice to the pan with the onions and cook together for a few minutes.

4. Add the lemon juice and the white wine to the rice and let it evaporate. Start adding the vegetable stock to the rice in small batches with a little bit of water from the prawns, stirring continuously. Continue to cook the risotto as normal, adding a little stock at a time.

5. When the rice is ready, add the cooked prawns, some grated lemon peel and season with black pepper

6. Let the flavours infuse for a few minutes before adding some fresh thyme and grated parmesan cheese.