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Prawn Risotto

Sushi rice or rice for rice pudding 250 g
Fish stock or water 700 g
King prawns (fresh or frozen) 250 g
Butter or olive oil 50 g
Dill (fresh) to taste
White wine 50 g
Garlic 1 clove
Onion (medium) 1
Salt to taste

Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the onion for 5 minutes until soft and translucent. Add the fish stock and the white wine to the pan and bring to a boil. Season with salt to taste. Then stir in the rice:

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Cook the rice on low heat for 25-30 minutes. Then add the prawns (if you are using frozen prawn, prepare them by pouring boiled water on them, leaving for 1-2 minutes, and draining), cover the pan with the lid and continue cooking for 1-2 minutes: 


When the risotto is ready, put it in a bowl, garnish with fresh dill or grated cheese and serve:

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