King Prawn and Seafood Risotto with Prosecco
mixed seafood and king prawns
fresh basil leaves
Fry the diced onion in olive oil for a few minutes until it softens.
Add the risotto rice, tomatoes, and a good splash of the prosecco.
Pour in the rest of the wine a few big splashes at a time until the rice soaks it all up.
Spoon the fish stock into the risotto little by little and stir often.
Add the king prawns and mixed seafood to the mix and cook for about five minutes.
Add a knob of butter when all the liquid has gone. Stir the butter through the dish.
Serve with fresh basil leaves and a good grind of black pepper.
© 2018. Matthew Bell-Watson. All Rights Reserved.