Prawn, chilli and cherry tomato risotto

A tasty risotto with a bit of a kick.

I made this risotto for Mum and Dad tonight and it worked out well. I posted the recipe on Facebook the first time I made it, but here it is again. 

It assumes that you already know how to make a basic risotto. If not, google it. (Don't use parmesan for this recipe though.)

Ingredients
1 cup arborio rice 
2 cups fish stock 
2-3 cups chicken stock (always have extra stock at hand)
Olive oil
Butter
Sangiovese verjuice (Maggie Beer)
250g raw prawns, heads and tails removed, etc 
1 punnet of cherry or grape tomatoes, sliced in half 
1 red chilli 
A few stems of continental / Italian / flat leaf parsley 
Handful of rocket 
Half an onion, diced 
Zest of half a lemon 
Juice of a quarter of a lemon 
Sumac, dried, to taste 
Garlic, diced, to taste 
Salt, to taste
Black pepper, to taste

Method
This is somewhat haphazard... stick to the risotto basics, time things well, taste the mixture regularly and you should be right!

• Onion, chilli and lemon zest in first with the oil and some butter.
• Rice in next once the onion is soft. 
• Add verjuice, swish it around a bit. 
• Start on the stock once the verjuice reduces. 
• As the risotto forms, start adding in the lemon juice / sumac / garlic / pepper to taste. 
• Meanwhile, pan fry the prawns on a low heat until they are just cooked through and lightly golden. Throw them in. 
• Chuck in the tomatoes at some point. You want them ideally to be soft but still intact. Keep on stirring. 
• When the rice is *almost* perfect, add in a bit more butter, stir it through and take the pot off the heat. 
• Put on the lid and let it rest for several minutes. 
• Mix the parsley with the rocket; get rid of the stems.  
• Once the risotto is sufficiently rested, stir through the greens (a few handfuls) until they are limp but still green. 
• Garnish with a few parsley leaves and small pieces of rocket.

Rested, plated and ready to eat!