RISOTTO WITH PEPPERS, STURGEON, PRAWNS AND ROCKET
Ingredients
Preparation
In a heavy bottomed saucepan soften the shallot in the butter. Add the risotto and stir to coat. Add the wine and let it evaporate. Add a ladleful of hot stock and cook until it has been absorbed. Continue adding stock in this manner.
After 8-9 minutes add to the prawns, sturgeon and peppers. Continue adding the stock as necessary until the risotto is cooked. Remove from the heat and stir through the Parmesan and chopped herbs. Divide between 4 warmed plates and garnish with rocket. Serve the risotto with peppers, sturgeon and prawns.
