Lemon Risotto - Basic Recipe

400 g Arborio rice

80 g Chopped onions or shallots

120 g Butter

0,125 l White wine

Juice of 1 lemon

1,25 l Vegetable soup

120 g Grated parmesan

Salt

Pepper

Preparation

Put half of the butter into a pot and add the onions. Stir until the onions start to turn slightly brown. Add the rice and stir. Add the white wine and ensure that it fully evaporates before adding the lemon juice. Start adding a bit of the soup so that the rice is always slightly covered. Simmer the rice and stir often until it is done - creamy, still a bit sticky and not entirely soft. Add salt and freshly grounded pepper to taste. Lastly add and stir in the rest of the butter in smaller pieces one by one, and finally the grated parmesan.

Serving suggestion

Coat prawns in a marinade of dark soy sauce, honey or sirup, hon mirin, lemon juice, dried ginger, sumac, salvia and a bit of olive oil and fish sauce. Heat a pan until really hot and add prawns. Fry until done. Add the prawns on top of the risotto.