Ingredients 12 prawns/shrimp 1 white fish fillet (like tilapia or bass) 2 shallots 2 cups of vegetable stock 2 tablespoons butter 1 tablespoon olive oil ½ cup arborio rice ½ cup white wine 2 bacon rashes zest of a lemon 1 tablespoon parmesan cheese 1 tablespoon fresh Italian parsley
Instructions Heat oil and butter in a large fry pan over low heat until butter is melted. Add shallots and bacon, and sautee for about 10 minutes or until shallots go opaque. Meanwhile, add vegetable stock to a separate saucepan, and heat over low to medium heat until warm (not boiling). Once shallots have gone opaque, sprinkle arborio rice over bacon and shallot mixture. Stir and continue to sautee. The secret here is that every single grain of rice MUST be covered with butter/olive oil. Keep stirring, and up the heat a little bit so that each grain toasts a little and begins to absorb the butter and oil. Add the wine. Pour over rice, and leave, this time you want to avoid stirring! Lower heat, and leave wine to soak in. Once wine is starting to soak in, ladle spoons of vegetable stock into fry pan. The key here, is to add stock about half a cup at a time, and top up every time the stock is absorbed. At this stage, leave lid on and simmer away, checking it every few minutes to add stock. Again, don't stir! If you feel the need prod to see whats going on at the pan surface. Add your fish when rice is starting to get quite soft as it will cook through relatively quickly with the lid on. Add salt and pepper to start to build flavour. Add lemon rind, and leave to simmer for about 20-30 minutes, but make sure you check the rice and add stock regularly. Cook until rice is soft and fish is cooked through. Serve and top with chopped parsley, and more lemon rind. Squeeze some fresh lemon over the top to serve with freshly grated parmesan. Notes Keep tasting your risotto and add salt and pepper or lemon rind when needed. You want to keep the risotto moist, so careful observation is required at all times.
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