Tiger Prawn Risotto with Lobster Sauce

First of all place the baking dish in the oven to pre-heat.

Meanwhile, in the frying pan, melt the butter and, over a medium heat, sauté the onion for 7-8 minutes, until soft. Now stir the rice into the buttery juices so it gets a good coating, then pour in the lobster bisque (or soup) and sherry and season. Give it a good stir and bring it up to simmering point, then pour the whole lot into the baking dish and return it to the oven, uncovered, for 35 minutes.

Towards the end of the cooking time, pre-heat the grill to its highest setting. Take the risotto from the oven, taste to check the seasoning, then add the prawns. Next, scatter the cheese over the top and drizzle the cream over. Now place the dish under the grill for 2-3 minutes, until the cheese is brown and bubbling, then serve immediately, garnished with the watercress and the extra cheese sprinkled over.

You can also watch how to make risotto in our Cookery School Video on this page.