Risotto with Mushrooms and Prawns

Along with a good stock, the right rice is crucial in making a good risotto. There are various sorts to use - carnaroli, vialone nano, baldo, Calriso. However, I found Arborio rice is most commonly available in these parts, so that's my usual choice.

Risotto rices are plump and medium. They have a high proportion of amylopectin, a type of sticky starch which provides risotto's creamy texture. Don't wash risotto rice..

2 litres of good homemade chicken stock
1 1/2 cups Arborio rice
2 medium onions, finely chopped
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
50g dried mushrooms (I used French forest mushrooms)
1 cup boiling water
100g small white mushrooms
1 tablespoon butter
seasoning
100g raw shrimps, heads and shells removed
chopped fresh herbs (parsley, chervil, chives, marjoram, dill - whatever you fancy)
2 tablespoons butter

Soak the dried mushrooms in boiling water for about 30 minutes. Drain and roughly chop. The soaking water can be strained and added to the stock.

Clean and quarter the fresh mushrooms and saute them in a tablespoon of butter until tender. Season Set aside until required.

Bring the stock to the boil then turn back the heat and allow it to simmer.

Heat the first measures of oil and butter and add the onions and garlic. Saute for a few minutes then add the rice. Turn over well to coat with the oil and butter. Add a couple of ladles of stock and stir until it is absorbed. Continue adding the stock and stirring until the rice is nicely al dente.

Stir in the mushrooms and reheat then add the prawns and a little more of the stock and heat through until the prawns turn pink and are cooked. Add the two tablespoons of butter and stir through. Mix in the chopped fresh herbs of your choice.

Place in a large bowl and serve.