About this recipe:A delicious concoction of prawns and pine nuts with a hint of chilli pepper. The addition of carrots give a little added crunch and colour. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!
2 tablespoons olive oil
1 medium onion, finely chopped
2 cups (400g) Arborio risotto rice
1/2 cup (125ml) white wine
1 litre reduced-sodium chicken stock, warmed
1/4 cup chilli-garlic flavoured butter
340g medium prawns, peeled and deveined, tails left on
Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken stock; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining stock, and continue stirring until absorbed, about another 8 minutes.
Stir in chilli-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken stock, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.