BEST RICE FOR RISOTTO RECIPES

Steps:

• In a medium pot, combine water and broth and bring to simmer.  Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper.  Top with chives and basil and more Parmesan before serving.

Steps:

• In a large deep-sided pan or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt. In batches, begin adding stock, 120ml at a time, making sure stock is fully absorbed before adding the next batch. Once broth is done, add 240ml wine and simmer, stirring occasionally until fully absorbed. Meanwhile, cook prawns: In a large pan over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and chilli flakes and stir, 2 minutes, then add shrimp and season with salt. Cook prawns until pink, 3 to 4 minutes, then add remaining wine. Bring to a simmer, then add prawns mixture and Parmesan to risotto and stir until combined and creamy. Serve with parsley.