Risotto with prosecco, prawns & peas
Put your culinary skills to the test with Silvia Colloca’s tasty recipe
Heat 2 litres vegetable stock in medium pot. Keep simmering. Heat 2 tbsp olive oil in medium heavy-based pan with olive oil. Add 1 tbsp butter. Once butter melts, add 1 finely chopped French shallot with pinch of salt. Slowly saute on low heat until translucent. Turn heat up. Stir in 350g arborio
