Red Curry Risotto with Prawns

Ingredients:

1l (4 cups) seafood stock
250ml (1 cup) water
1 tbsp olive oil
1 large shallot, finely diced
2 garlic cloves, minced
2 tsp ginger, minced
200g (1 cup) Arborio rice
2 tbsp Thai red curry paste
½ tbsp fish sauce (nam pla)
3 tbsp red bell pepper (cut into 6mm dice)
80ml (⅓ cup) coconut milk
Salt and freshly-Ground black pepper, to taste
2 tbsp Thai basil, thinly sliced
½ lime

For the Prawns:
225g (½ lb) king prawns with shells
1 tbsp unsalted butter
½ tbsp olive oil
1 garlic clove, minced
1 tsp ginger, minced
Salt and freshly-Ground black pepper, to taste

Method:

Peel the prawns (retain the shells for making the stock). De-vein the prawns then place in the refrigerator until needed.

Combine the seafood stock, prawn shells and 250ml water in a large heavy-based pot. Bring to a boil over medium heat then reduce to a simmer and keep hot.

For the risotto, place a heavy-based pan over medium heat. Once hot add the olive oil and use to fry the hallot for 2 minutes. Now stir in the garlic and cook for 1 minute before adding the rice. Stir to coat in the oil then cook, stirring constantly, for 2 minutes until aromatic.

Mix in the curry paste and stir-fry for 1 minute more before adding 375ml (1 1/2 cups) of the hot seafood stock. Season lightly with salt and black pepper then cook, stirring constantly, until all the liquid has been absorbed. At this point add 125ml (1/2 cup) of the stock. Cook, stirring, until most of the liquid has been absorbed. Repeat this process until the risotto is creamy and the rice is al dente (about 20 minutes).

Now stir in the bell pepper pieces and cook for 3 minutes more then season with the fish sauce, salt and black pepper.

When the risotto is almost done, place a wok or large heavy-based frying pan over medium heat. Add the butter and oil. When the mixture starts to foam stir in the ginger and fry for about 90 seconds, until aromatic. Now add the prawns and season to taste with salt and black pepper. Cook for 2-4 minutes until pink and cooked through.

To finish the rice, stir in the coconut milk and allow to warm through for 1 minute. Divide the risotto between 2 serving dishes, top with the prawns and the shredded basil, add a squeeze of lemon juice and serve.