Tangy prawn risotto with chives

Ingredients

For 1 serving

• Carnaroli rice70 g
• Shrimp130 g
• Shallot20 g
• Fish stock400 ml
• Apple cider vinegar10 ml
• Extra virgin olive oil8 g
• Light cream cheese30 g
• Chives4 g
• Saltto taste
• White pepperto taste

Contains: lactose, shellfish, fish, celery,

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Finely chop the shallot and snip the chives; peel the prawns and remove the dark vein.
2. Heat half the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy.
3. Deglaze with the cider vinegar and let it evaporate, then cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
4. For the last 2 minutes heat the remaining oil in a frying pan over high heat and sauté the prawns for 2 minutes, until pink and opaque; salt them lightly.
5. Off the heat, stir the light cream cheese into the rice, then add the prawns and chives and finish with a grind of white pepper.