Risotto with King Prawns

Peel the shallot and chop finely. Heat 800 ml-1 liter (approximately 3 1/4-4 cups) of water and stir in instant broth. Heat 2 tablespoons of butter in a pan and sweat the shallot until soft. Add the rice and stir until translucent, about 1 minute. Add the wine and little salt and continue to stir over medium heat until the wine is absorbed.

Add the broth a little at a time waiting for it to be absorbed by the rice before adding more. Repeat this procedure until the rice is cooked, about 20 minutes.

Cook the king prawns in hot oil and place in a preheated oven, at 80°C (approximately 175°F) to keep warm. Cut the small shrimp into smaller pieces. 

Rinse the sorrel and pluck and chop the leaves.