PRAWN RISOTTO

We will be preparing prawn risotto in class tomorrow ... Tomorrow I am going to show the class that you can prepare a risotto with long grain rice and vinegar . Peel and chop 1 onion . So first we will melt 3 tbs of butter in a pan over a medium heat , add 2 tbs of minced garlic and the chopped onion . Stir until the onion is tender , add 250 gm of marinated garlic prawns ( shelled and deveined ) and saute for 4 minutes . Remove with prawns with a tong to a bowl , cover and set aside . Now add 2 cups of long grain rice to the pan and stir to combine . Add 1/2 cup of vinegar ( your choice of vinegar )and stir through . Reduce heat to low and add 1 litre of vegetable stock , a 1/2 cup at a time , stirring continually until the liquid has been fully asborded and rice is tender . Return the prawns to the pan and stir through the lemon juice and the zest of 1 lemon . Dress with chopped dill .