1tbsp olive oil
1 onion, finely chopped
200g Arborio or Canaroli rice
1 litre stock
80mls white wine
200g raw tiger prawns
1tbsp parsley, chopped
zest 1 lemon
Put half the butter and the oil in a pan over a gentle heat, add the onion and fry gently without colouring for 4 mins. Add the rice and ¼ of the stock and stir well.
Gently simmer the rice for about 10 mins then add another ¼ of the stock, stir well and simmer for further 10mins.
Now pour in the wine and remaining stock add the prawns and Bimi and allow to cook gently until most of the liquid is absorbed and the rice is creamy.
Remove from the heat, add the remaining butter, season with salt and black pepper, put a lid on the pan and allow to rest for 5 mins.
Spoon into serving bowls, sprinkle with parsley and lemon zest, serve immediately.