An easy early summer recipe for prawn and pea risotto
Add the butter to a heavy-bottomed pan and melt it over a low heat
Meanwhile, heat the stock to a gentle simmer
Add in the rice, stirring to coat all the grains. Cook over a very low heat until the grains start to turn translucent.
Pour in the wine and continue to stir until it is absorbed.
Keeping the heat low, add in the stock, a ladleful at a time. Keep stirring with a wooden spoon or, if you have one, a girariso, a kind of spatula with a hole in the middle that will make the process more efficient.
By the time you've added in about 3/4 of the stock, the rice should have softened a little but still have plenty of bite. Stir in the prawns and peas.
Continue to add stock until the rice is cooked but still has a little bite.
Check the seasoning and adjust as necessary. Add in the remaining butter and the cheese and stir well.
Beat the mixture well until the risotto is creamy. This is a process to release the starches in the rice.
Serve your risotto garnished with wild rocket which should wilt into the rice and add a lovely peppery finish