Lemony Prawn & Pea Risotto

Method

• Step-by-Step Method for Lemony Prawn & Pea Risotto
• Thaw the prawns completely if using frozen, keeping shells and heads for stock if desired
• Peel the prawns, reserving shells for potential flavor infusion; set prawns aside
• Finely chop half of the red chilli; slice the other half into thin rounds for garnish
• Zest and juice the lemon, keeping zest and juice separated for later use
• Finely chop the onion
• Heat 1 1/2 litres fish stock in a saucepan and keep it warm over low heat
• Place a large wide pan over medium heat and add 2 tablespoons olive oil
• Add the onion and chopped chilli to the pan, sauté until the onion is soft and translucent
• Add the risotto rice to the pan, stir to coat grains in oil, cooking until edges look translucent
• Pour in the white wine, simmer until mostly evaporated
• Begin adding hot fish stock, one ladle at a time, stirring frequently and letting each addition absorb before adding the next
• Continue adding stock and stirring gently for about 10-12 minutes
• Stir in the frozen peas and continue to cook, adding more stock as needed
• With 5-6 minutes left in risotto cooking, heat a separate nonstick pan over medium-high heat
• Add 1 tablespoon olive oil and half the butter to this pan
• Sauté the prawns with a pinch of salt until just turning pink and opaque (about 2-3 minutes), remove from heat
• Test rice for doneness; it should be creamy yet retain a slight bite (al dente)
• Remove risotto from heat, stir in remaining butter, half the lemon zest, and most of the lemon juice (reserving a little for adjustment)
• Fold cooked prawns and their juices through the risotto, reserving a few prawns for garnish if desired
• Taste and adjust with more lemon juice, salt, or a few extra peas for texture
• Spoon risotto into warm shallow bowls, top with reserved prawns, scatter with sliced chilli and reserved lemon zest, and drizzle with extra olive oil if desired