How To Make Rubio’s Risotto

• 1/2 cup butter
• parsley
• fennel
• rosemary
• chives
• 15 prawns
• 3 cloves of garlic

• 1 cup arborio rice

• 2 litres of water

• First, make your herb butter. With butter at room temp combine with chopped fennel, rosemary, parsley and chives then set aside
• Next make your stock. Shell and clean the prawns making short to reserve the shells
• Next lightly toast the shells with parsley and rosemary
• In a pot with olive oil, fry off the prawn shells and herbs. Next add water and bring to a rolling simmer. Reduce for 20mins then strain. Now it’s ready to use as stock
• Now to cook the rice. Lightly toast your rice in a hot pan. Next ladle the stock over the rices slowly. Make sure you keep moving the rice. Be careful to wait until the rice absorbs the stock before adding the next ladle
• As rice gets close to being cooked, stir through the herb butter
• Now you’re ready to plate

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