Marco Pierre White's prawn risotto with basil recipe

• 1 -2 stock pots/cubes
• 15 g (0.5oz) butter
• 1 tbsp olive oil
• 1 onion or 2 shallots, finely chopped
• 400 g (14.1oz) risotto rice
• 125 ml (4.4fl oz) dry white wine
• 4 handfuls basil leaves
• 400 g (14.1oz) raw, headless king prawns, peeled and chopped
• 100 g (3.5oz) sun-blush tomatoes, chopped
• 1 tbsp -2 mascarpone cheese

1. First, make the stock.
2. Bring 1.5 litres of water to the boil in a large pan.
3. Add in the stock pots/cubes, stirring well, until dissolved.
4. Bring to a gentle simmer.
5. Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
6. Add in the onion and fry gently, stirring often, for 510 minutes until softened, but without allowing the onion to colour.
7. Mix in the risotto rice, stirring well to coat in the butter mixture.
8. Add in the white wine and cook, stirring, until most of the wine has evaporated.
9. Now add in 3 ladlefuls of the simmering stock.
10. Cook stirring until the rice has absorbed the stock.
11. Repeat the process, cooking it over medium heat and stirring it constantly.
12. After 1520 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
13. Add the sun-blushed tomatoes and stir in.
14. Add in the mascarpone and stir in.
15. Cook, stirring, until the prawn pieces have turned opaque and are cooked through.
16. Serve at once.

butter, olive oil, onion, rice, white wine, basil, headless king prawns, tomatoes, mascarpone cheese

Taken from www.lovefood.com/guide/recipes/23119/marco-pierre-whites-prawn-risotto-with-basil-recipe (may not work)