Prawn and Pine Nut Risotto Recipe

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown about 8 minutes.

Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth about 8 minutes. Add half of the remaining broth and continue stirring until absorbed about another 8 minutes.

Stir in chile-garlic butter shrimp carrot pine nuts black olives and red chile pepper until the butter has melted. Stir in the remaining chicken broth and again stir constantly until absorbed about 8 minutes. Season to taste with black pepper.

At this point taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy stir in some hot water and continue cooking until it reaches the desired tenderness.