Prawn and Prosecco Risotto

A big bowl of risotto feels like the warmest hug but with a kind of elegant notion (I don't know why). Sometimes you need that cosy food without feeling slobbish or like you're settling for lazy food.

Risotto does take a little bit of nurturing and constant care (who doesn't?!) but it's mostly just stirring which, pathetic you may think, is really calming and therapeutic.

I've added prawns, asparagus and saffron to this recipe but you can use this risotto recipe as a base for any other risotto or just to eat alone. Just change the stock to match what you want and you can swap out the prosecco for white, red or rose wine if you wish.

Serves 2
Prep Time: 15 minutes
Cook Time: 40-50 minutes (enough time to drink the rest of the bottle of prosecco)

Ingredients:

• 500ml fish stock
• 1/2 white onion - chopped into small pieces
• 1 clove of garlic - finely chopped
• 2 sticks of celery - chopped into small pieces
• 180g risotto rice
• 125ml prosecco
• 50g grated parmesan
• 1/2 tsp saffron strands
• 180g king prawns - or however many you want
• A few glugs of olive oil
• A few knobs of butter
• Salt and pepper
• Squeeze of lemon juice
• 1 tsp chilli flakes
• Asparagus - however much you want

Method:

You need a heavy bottom skillet pan placed on medium heat. Add a knob of butter and a glug of olive oil. Sweat the onion, garlic and celery in the pan. You don't want them to colour, only soften down. This will take about 10 minutes.

Add the risotto rice to the pan and mix it all together, coating the rice in all of the flavour and any liquid. Keep stirring gently until the rice becomes more translucent and the outside of each piece has started breaking down.

I know its hard but now it is time to say goodbye to the prosecco. It's okay, it's only a small glass worth. Pop in the prosecco (get it?) and the saffron. Turn the heat up to medium high. Give it all a stir and let it simmer for a bit to cook off the alcohol.

Once most of the liquid has been absorbed it is time to add the first ladleful of stock.

Keep gently stirring and letting it simmer. This step will now be repeated until you use up all of the stock.

Meanwhile, cut the asparagus down the middle lengthways. Drizzle with olive oil, salt and pepper and grill until cooked but still crunchy - takes about the same time as the prawns....

Squeeze the lemon juice over the prawns and toss in the chilli flakes. Fry in a pan with a little olive oil. Takes about 3 minutes on each side of the prawn.

You're aiming for the rice to be cooked al dente so it doesn't turn to mush but doesn't crunch. It needs to hold its own but be gorgeous and creamy.

Have a taste and then salt and pepper to your liking.

Add three knobs of butter and all the grated parmesan. Stir it all together and when plated up add your asparagus and prawns.

There we go, you're big hug awaits. This was super creamy and still had a slight bite from the celery as I like to cut it a little chunkier. It might seem like a lot of work but really making risotto is the easiest arm workout and ends much better than a regular work out. Plus it's the perfect excuse for a few drinks as it would be absolute sacrilege to not drink the rest of the bottle of bubbly. If you make this I hope you enjoy in complete cosy splendour - please let me know how it goes.

Love, Rachael x