Ingredients (serves 4-5)
2 tablespoon olive oil
30 gm butter
4 cloves of garlic, chopped
1 large onion, chopped
600 grams streaky bacon
600 grams prawns, seasoned lightly with salt and pepper
A bunch of asparagus
2 cups Arborio rice
4 cups stock, simmered (chicken or prawn stock)
1/4 cup white wine
1/2 cup grated cheese
Basil or Italian parsley, chopped
Salt and pepper to taste
Heat a large heavy based saucepan. Fry about 1/3 of the bacon until crispy and set aside. Add a little olive oil and stir fry the prawns until it’s pink. Remove and set aside.
Boil the asparagus until tender and then submerge in ice water. Cut into bite-size pieces and set aside.
Heat the rest of the olive oil and butter in the pan. Add the onions and stir fry for a few seconds. Then add the garlic and the remaining bacon and fry for about 3 minutes. Stir in the Arborio rice and cook over medium heat for about 5 minutes or so, until the rice slightly colours, stirring regularly. Add the white wine and simmer to absorb the liquid, again, stirring frequently.
Begin adding stock, one cup at a time. Add the stock slowly, stirring well and allowing the rice to absorb the liquid, before continuing adding the stock. Continue to do so until the you have finished adding all 4 cups of stock, making sure that you stir dilligently. You will see the arborio grow plumper as the rice grains absorb the flavourful liquid. After you have added all 4 cups of stock, taste the risotto. If the rice is still crunchy, you may need to add a little more water or stock until the rice is fully cooked. Season with salt and pepper.
Add the bacon, prawns and asparagus and stir.
Remove the pan from the heat and stir in the parmesan cheese and basil/parsley.
Recipe adapted from http://eliza-ong.blogspot.co.uk/2010/04/risotto-with-prawn-and-bacon.html