King Risotto IV

Risotto
4 King Prawns
Spinach
Ricotta
Prawns
Butter
Onion
5 Shots of White Wine
Salt & Pepper
Olive Oil



Serving For Two

1. First of all, get a pot big enough to cook the rice in. Obviously the amount of rice depends on how many people you are, but a mug of uncooked risotto is enough for two people as a rough guideline. Put half an onion with some olive oil in the pot at full heat. The big piece of onion will later be taken out, if you cut the onion into smaller pieces they will break down and it will be impossible to fish them out again. 
2. When the onion starts to fry, add the rice. Stir for a minute or so, and when it's dried up, add a shot of white wine (whichever wine you like) and keep stirring. 
3. Then add water (possibly hot already from a kettle) and let boil on a slightly lower heat. Keep adding small amounts of water until the rice is al-dente. Before taking the pot of the heat, remove the large onion.
4. Put the pot aside and let the rice settle. As the rice is a little hard, it will soften a little in the heat and therefore be perfect for last minute cooking later.
5. Get a new pan (which will later be big enough for the sauce and rice to mix) and put a chunk of butter with the other half of the onion, which has been finely chopped. Put the pan on full heat.
6. Throw in your king prawns, roughly two per person, and a handful of small prawns and let them fry with the butter and onion. 
7. When the prawns have gained colour and the onion is transparent, throw in a couple of handfuls of spinach (not fresh spinach leaves). Make sure you add the spinach before the butter burns. 
8. Mix everything well together, allowing everything to fry in the butter, and add 4 shots of white wine. Season with salt & pepper.
9. When the alcohol has evaporated a little, add a glass of water, put a lid on the pan and let the ingredients simmer on a medium heat. 
10. When the sauce has dried up a little and the prawns are cooked, add you rice to the pan.
11. Add 2 tablespoons of ricotta and mix everything together on full heat. If the sauce is too dry for the rice to cook in, just add more water.
12. When the rice is cooked to your liking, serve it up on an ideally flat plat.

Enjoy!