My version - Creamy Prawn Risotto

This is a simple no-fuss risotto recipe, which I learned from my brother in the early months when we arrived here. Having been on rice diet all my life, it was time to succumb to other members of this grain family and my first introduction to Arborio Rice. It is traditionally an Italian grown grain which originated from the town of Arborio in the northern part of Italy in the Po Valley. But as the advent of technology continues, this kind of rice is now grown locally in Australia. But the Italian tradition continues, as this is the best grain to use in risottos.

There are tons of varieties to prepare risotto, and this was a good introduction as it involved our favourite - prawns. To prepare, the following ingredients are a must:

Ingredients

2 cups arborio rice
750g prawns
frozen peas
red capsicum, diced
parmesan cheese
onions chopped
butter- for cooking

As I am novice in the kitchen, my measurements are simply based on hunch, intuition and the actual appearance of the dish.

For starters, the prawn is cooked (boiled) until it has changed colour. Drain and save the prawn broth. Peel the prawns, saving the tail and set aside.

In a large wok or skillet, put in the butter and the arborio rice. Stir until the rice is all coated with butter. Then add the prawn broth (bit by bit and as needed). Let it simmer until the rice is tender, stirring occasionally to avoid sticking on the wok/skillet.

Once the rice is tender, add in the prawns and vegetables (red capsicum and frozen peas). This shouldn't take too long to cook.

Lastly, add about a cup of parmesan cheese. Then give a little stir until the parmesan is all mixed with the rice.

Traditionally, risotto is served dry with the parmesan as a topping or mixed just before serving,a and is usually dry. But for our version, we like it a little creamy.

Now you have a simple prawn risotto dinner. Alternatively, prawn may be altered with chicken, or just some plain vegetables (e.g. asparagus, brocolli, etc).