Steps to Prepare Award-winning Fusion risotto. Prawn, chorizo and broccoli topped with seaweed

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The ingredients needed to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

1. Get 150 g raw prawns
2. Make ready Medium diced onion
3. Get 150 g Short grain rice
4. Prepare Half a broccoli head cut into small florets
5. Make ready 100 g Chorizo sliced into half cm chunks
6. Get cube Fish stock
7. Make ready Seasoned seaweed (available from Asian supermarkets)
8. Make ready Sautee pan with lid

Season with salt and pepper, mixing well together. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Season the risotto with salt and white pepper.

Steps to make Fusion risotto. Prawn, chorizo and broccoli topped with seaweed:

1. Gently fry the sliced chorizo until crispy. Take out and put to one side.
2. Add the prawns to the pan and cook each side for a minute or so until the flesh changes to pink. Remove and keep to one side.
3. Gently cook the onions in the remaining fat until soft.
4. Add the rice into the pan. Stir for a minute or so then add part of the fish stock. Cook the rice like you would for risotto.
5. Just 5 mins before the rice is ready add the broccoli and return the chorizo to the pan with lid on. Add more stock if necessary.
6. After 3 minutes return the prawns to the pan, stir and cook with lid on for another 2 minutes. Add more stock if necessary.
7. Serve with a good sprinkling of seasoned Korean seaweed.

Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by. If you can't find mascarpone, feel free to substitute creme fraiche, or even a bit of grated gruyere. Then stir in the seaweed, and lastly the chopped spinach.

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