(Risotto with raw prawns and peas - Our recipe)

Time: preparation: 30 minutes .........cooking: 40 minutes 800 g (1 3/4 lb) small to medium raw prawns 400 g (1 3/4 lb) fresh peas, shelled 1 leek 2 tablespoons dried chives 2 tablespoons fresh parsley, finely chopped 2 teaspoons dried tarragon 2 teaspoons dried bay leaf 400 ml (14 fl oz - 1 3/4 C) dry white wine 12 tablespoons extra virgin olive oil 1,5 l (50 fl oz - 6 1/4 C) vegetable stock 450 g (1 lb) rice for risotto Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Slice the leek diagonally and shell peas.
Prepare the vegetable stock following the instruction on the package and keep it boiling while you're cooking your risotto.
Heat the oil in a non-stick frying pan, add prawns and cook over high heat until they are just tender (about 10 minutes). Remove them from the pan and add the slices of leek, peas, dried and fresh herbs and rice to the fried oil. Simmer for few minutes. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Meanwhile shell prawns, lay them in a dish and sprinkle lightly with salt. Add them to the risotto 1 minute before the end of cooking.
Switch off the gas and serve after few minutes.

What's the right wine?
Our suggestion is: Verdicchio dei Castelli di Jesi (white wine from Marche - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".