Summer Risotto with Prawns & Prosecco

Summer Risotto with Santa Margherita Prosecco, prawns, peas and zucchini flowers

Ingredients

1 French shallot , finely chopped

3 tablespoons of butter

2 tablesspoon of olive oil

350g Arborio or Carnaroli rice

12 green prawns, peeled and devained, tails attached 200 gr of frozen peas

2 lt  litre vegetable stock

150 ml Santa Margerita Prosecco

Salt and pepper for seasoning

8 zucchini flowers, inner stamen removed, cut into strips*

75 freshly Grated parmesan cheese

Some unwaxed lemon zest and baby mint leaves to serve

Method

Heat up the stock in a medium pot. Keep at simmering level.

Heat the olive oil in a medium medium, heavy based pan (preferably non stick) with  olive oil and add the 1 tablespoon of butter.

Once the butter melts add the onion with a pinch of salt and slowly sauté on low heat until it turns translucent.

Turn the heat up and stir in the rice. Sauté for a minute making sure that every grain is coated in butter.

Pour in the Prosecco, stir well and cook the alcohol out for 1-2 minutes, then turn the heat to low and start ladling in the stock and stir whilst the rice slowly absorbs it. Keep adding another ladle of stock once the previous has been absorbed. Only ever stir gently.

 Keep cooking for 16-17 minutes or until the rice is al dente. Add the last ladle of stock, the peas and the prawns and immediately remove the risotto from the hob, allowing the residual heat to cook the prawns and peas.

Add the rest of the butter, parmigiano, stir  vigorously to create a creamy texture (all'onda). Add the zucchini flower strips, place the lid on and let the risotto set for a few minutes to create the coveted risotto finish and for the prawns to cook through with the steam.

Serve hot, in shallow bowls, with grated lemon zest, a few mint leaves and freshly ground black pepper.

*To remove the zucchini flower stamen, open out the petals gently to reveal the stamen and simply snap off