2 packets of chicken stock
3 good handfuls of peas
1 knob of butter
1 tablespoon olive oil
3 shallots or 2 medium onions, finely chopped
2 cloves of garlic finely chopped
½ head of celery finely chopped
400g risotto rice
2 glasses of dry white wine
500g raw prawns
Salt and pepper
115g Padano cheese
Handful of fresh basil
Handful of fresh mint
- Heat the stock in a pot.
- In a pan fry half the peas in a good knob of butter and a little stock. Cook until tender and mash.
- In a separate pan heat the olive oil, add the shallots, garlic and celery, and fry slowly for about 4 minutes. When the vegetables have softened add the rice and turn up the heat.
- The rice will begin to fry so keep stirring it. After a minute it will look slightly translucent. Add the wine - it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the wine has cooked into the rice, add your first ladle of stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn’t cook too quickly on the outside. keep adding ladleful’s of stock, stirring the creamy starch from the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it is cooked.
- Add the mashed peas, remaining peas and prawns and simmer for 2 minutes.
- Carrying on adding the stock until the rice is soft but with a slight bite. Check the seasoning carefully.
- Remove from the heat and add the butter and Padano along with the fresh herbs and drizzle with the fresh lemon juice. Stir gently. Place a lid on the pan and allow to sit for 2-3 minutes. This is the most important part of making risotto, as this is when it becomes exceptionally creamy like it should be.
- Eat as soon as possible!