Rice and Shellfish Stew
- 2 Tbsps olive oil
- ¼ cup butter (plus 3 tbsp for the end of cooking)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 Fennel bulb (outer leaves removed and finely sliced)
- 1 red chili pepper finely chopped (optional)
- 1 ¾ cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken stock (or vegetable stock)
- 7 ozs raw Prawn (peeled with tails left intact)
- 3 Tbsps butter
- 1 lemon (juiced and zest finely grated)
- ½ bunch Dill (chopped)
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the fennel and stir to coat, then the chilli if using. Add the rice and stir to coat in the butter.
Pour in the wine and stir the rice while the wine is absorbed. Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture. Keep stirring in the stock and tasting the rice.
Add the prawns halfway through cooking. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
Season and remove from the heat. Add the butter (this is called the mantecatura) and leave to melt into the risotto. Stir through the lemon zest and juice and chervil and serve immediately.