Approx. 1 litre chicken stock
1tbsp olive oil
3 shallots, finely chopped
3 cloves of garlic, finely chopped
2 sticks of celery, finely sliced
2 cups risotto rice (I use Arborio)
2 glasses dry white wine
8oz peas
1oz butter
1lb raw shrimp, deveined
1 handful fresh basil, chopped
1/2 a handful of fresh mint, chopped
Juice of 1 lemon
Salt and pepper to taste
2oz butter
Heat the olive oil in a large frying pan. Add the shallots, garlic and celery and fry gently for 5 mins. Add the rice, increase the heat and fry for a minute, stirring frequently until slightly translucent. Add the wine and cook off the alcohol. When absorbed, reduce the heat slightly and begin adding the stock (I usually add in about 5-6 large slugs in total and let each amount be absorbed before adding the next slug - many suggest you heat the stock first, I don't bother but please do, if you prefer). Add about 1/4 tsp of salt. Stir the rice occasionally as it absorbs the stock so as to prevent it sticking to the bottom of the pan. Keep adding stock until the rice is soft but has a slight bite or firmness to it still.
Separately, fry half the peas in 1 oz butter for 2-3 mins and then mash with the back of a fork. Add this, the shrimp and the rest of the peas to the rice and simmer for 3 mins, till shrimp are opaque throughout. Take off the heat and add in the mint, basil, lemon juice and 2oz butter. Season well with salt and pepper. Stir and leave to sit for 2-3 mins. Stir again and serve with or without Parmesan cheese on the side, depending on your preference.
Serves 6