prawn risotto

1tbsp olive oil
1tbsp butter
2 medium shallots - chopped tiny
2 celery stalks - sliced thin
2 cloves garlic - sliced thin
1.5 cup arborio rice
3/4 cup white wine
3 cups stock heated to a simmer
8 asparagus spears - sliced thin
12 large prawns - shelled, cleaned, and chopped into 1cm pieces
2 tbsp butter
1/2 tsp lemon zest
1/3 cup grated parmesan cheese


heat a large frying pan on low heat. add the butter and oil.
when butter has melted, add the shallots and celery.
cook for about 10 minutes, stirring occasionally. they should be clear and fragrant
add the garlic and cook for 5 more.

now turn up the heat to medium and add the (uncooked) rice.
stir the rice in and allow to cook for about 3 minutes, until it gets translucent around the edge of each grain.
add the wine and stir in well, allow the wine to evaporate.

add about 3/4cup of the hot stock and stir together with the rice.
allow this to cook down and almost completely evaporated (about 5 minutes)
add another 1/2cup of stock and repeat the process until the rice is cooked. If you run out of stock hot water will work too.
add thinly sliced asparagus during the last addition of stock.

now remove the risotto from the heat and stir in the prawn pieces. Cover and set it aside for about 5 minutes.
remove the lid, stir in the butter, lemon zest, and parmesan cheese.

serve!