1 litre/1 ¾ pts hot fish or chicken stock
2 tbsp sunflower oil
1 onion, peeled and finely chopped
320g/11 ½oz Riso Gallo Vialone Nano Risotto Rice
Wine glass dry white wine
500g/1lb seafood mix
Salt and freshly ground white pepper
1 tbsp fresh parsley, finely chopped
8 whole fresh peeled Tiger prawns
Juice of a lemon
1. Make sure stock is hot.
2. Heat 1 tbsp oil in a pan and fry onion over gentle heat until softened but not brown. Add Riso Gallo Vialone Nano Risotto Rice and stir to coat in the mix. Add wine and continue cooking until absorbed. Stir in seafood mix.
3. Gradually add stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until all stock is absorbed and rice is tender – but still with a bite. Season with salt and freshly ground white pepper. Stir in parsley.
4. Heat remaining oil in another pan and fry whole prawns until pink. Season.
5. Serve risotto in bowls with two whole cooked prawns tucked into the top of the rice in each bowl. Squeeze over lemon juice.