Prawn Risotto with Mushrooms

Arborio rice & Parmesan cheese are two main ingredients of a Risotto. Not in this one though!! Presenting the "make do with what you've got" Risotto recipe.

Ingredients:

• Prawns 350 gm
• Idli rice 225 gm (1 cup)
• Cheddar cheese (grated) 50 gm 
• Medium sized onion   2
• Mushroom       100 gm (optional)
• Spring onion (chopped)   2 sticks
• Chicken stock   800 ml (3.5 cup)
• Red chilli powder    1/2 tsp
• Garlic  4 cloves
• Unsalted butter 4 tbsp
• Oil 1 tsp

Method:

1. Clean the prawns and devein them. In a pan heat oil and fry prawns for a minute each side and put it aside
2. In a deep pot, add 2 tbsp butter on a medium flame and sauté chopped onions, spring onion stalks and garlic until onions go translucent. Then add mushroom and fry until it cooks half way
3. Add your uncooked rice to the pot and keep stirring for a couple of minutes
4. Now keep adding half cup of chicken stock every couple of minutes or until it evaporates. The rice cooks slowly and evenly with each half cup of water, provided you keep stirring the mixture
5. Right after adding the last bit of chicken stock, add prawns and the leaves of spring onion to the mixture
6. Add red chilli powder and salt. You need to keep stirring for the rice to be evenly cooked
7. In about 15 minutes from the first batch of chicken stock, you should be left with a starchy cooked rice. Add the remaining 2 tbsp butter and stir
8. Now add the cheese and mix it well for about a minute until you're left with a creamy texture
9. Plate it and top it with some cheese and spring onion leaves

P.S. The spice levels can be adjusted according to your taste. For Vegetarians, please substitute the prawns and chicken stock with vegetables and vegetable stock/water.