The most important part of making a risotto is to make sure everything is prepared and ready to use before you start.
Bring the stock to a gentle simmer.
Put the olive oil and the butter into a large sauté pan and gently fry the onion, celery, garlic and red pepper until soft.
While you are doing this, gently fry the shelled prawns in butter and set aside.
Add the rice and turn up the heat slightly
Stir continuously until the rice goes transparent.
Add the vermouth while you carry on stirring.
Turn the heat down and add a ladle of the stock, you do not need to stir the whole time while the stock absorbs.
Add a generous pinch of salt and the next ladle of stock.
Stir the stock in and when it has absorbed, add another pinch of salt.
Add a ladle at a time, stirring once or twice while it absorbs.
When you are down to the last ladle, adjust the seasoning.
Add the last ladle, and check to see if the rice is cooked.
Add the peas and the mint and stir in.
While the peas are heating up, fry the prawn heads in the butter left over from the shelled prawns.
Add the shelled prawns and heat.
Remove from the heat, stir in the butter and serve immediately.
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