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Tiger Prawn & Wild Mushroom Risotto

200gms Arborio Rice
30fl ozs chicken stock
5 cloves garlic
75gms Parmesan grated
125gms Tiger Prawns (cut into 4 pieces)
150gms wild mushrooms
4 spring onions (scallions)
1 red chilli, seeded and diced
1 sweet red pepper, seeded and thinly sliced
1tbsp fresh flat leaf parsley
Black pepper
Sea salt
25gms butter
1tbsp olive oil

Add olive oil and butter to saucepan. Peel and crush garlic and
saute in pan for 1 minute. Add chopped spring onions and diced
chilli. Saute on low heat for 2 or 3 minutes.

Add rice on low heat and stir into butter and continue on heat for
about 1 minute.

Add a little stock (should cover rice). Keep heat low so that it
just simmers, stirring as needed (too much stirring will break up
rice and make it stodgy). Add sliced pepper and mushrooms. Add
stock as needed. Continue to stir as necessary - do not allow to
stick to pan.

(In the early stages you can add more stock than in the later stages
as it will all be absorbed. The amount of stock needed will vary
according to your ingredients so do not worry if you do not use
all the stock.)

After 10 minutes add chopped parsley and season with freshly ground
pepper and salt, adding stock as necessary. After 15 minutes add
your chopped Tiger Prawns (which are cooked when they turn pink).
Allow to simmer, stirring all the time now until the consistency
of the liquid becomes creamy.

As soon as rice is done and prawns are cooked serve immediately.
(If slightly runny remove from heat and allow to stand for a couple
of minutes).


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