Shrimp and saffron risotto

Method

1. Melt the butter in a saucepan, then add the olive oil. Stir in the garlic, chilli and onion and season with salt and pepper. Leave to sweat over a low heat.

2. Meanwhile, pour the stock into another saucepan and bring to a simmer.

3. Add the rice to the pan with the garlic, chilli and onions and stir well, making sure the grains are coated evenly with the butter and oil. Lightly fry for 1 minute.

4. Slowly add the wine bit by bit, allowing the rice to absorb each addition before adding more.

5. When all of the wine has been absorbed, add a ladleful of the simmering stock. Allow the rice to absorb the liquid, stirring constantly, before adding another ladleful. Repeat until the rice has become al dente and the risotto is creamy and thick, about 20 minutes. (You may not need to use all of the stock.)

6. Stir in the saffron, then add the shrimps and petit pois. Cook for 5-6 minutes, or until the shrimps have turned pink and are cooked through.

7. Squeeze the lemon juice over the risotto, then season to taste with salt and pepper.

8. Meanwhile, heat a pan and fry the tiger prawns in a large knob of butter for 2-3 minutes, or until they turn pink and are cooked through.

9. To serve, spoon the risotto onto plates and pile a small handful of risotto over the top. Arrange the butterflied prawns on top and sprinkle a few saffron threads around for garnish.