About 900ml chicken stock
1 small onion, peeled and chopped
300g risotto rice (arborio or vialone nano)
100ml dry white wine
16-20 peeled langoustines (or large prawns, peeled, deveined and cooked)
150g peas (blanch frozen for 1 minute, then drain well; cook fresh until just done but still bright green)
Grated zest of a large unwaxed lemon
2tbsp freshly grated Parmesan
3 or 4 large basil leaves, shredded
Salt and freshly ground black pepper
Bring the stock to a simmer, and keep simmering. Heat 25g of butter in a large pan, and cook the onion until soft. Add the rice, stir until coated in the fat and making a slightly crackling sound, then add the wine, and cook until evaporated. Add the hot stock ladle by ladle. Stir and add another ladle only once each bit has been absorbed.
Meanwhile, to cook the langoustines, immerse live in boiling water and boil rapidly for two minutes. Then plunge into cold water and leave for three or four minutes.
After cooking the risotto for 15 minutes, add the langoustines and the peas. You may not need all the stock; it should take 18 to 20 minutes. Remove the pan from the heat, stir in the lemon zest, then the Parmesan and the remaining butter. Cover and leave to stand for five minutes. Stir in the basil and taste for seasoning. To serve, ladle into warm, shallow bowls.
Recipe from A Cook’s Tour of Scotland: From Barra to Brora in 120 recipes, by Sue Lawrence