risotto with prawns and tomatoes (serves 4)   leaves from 3 basil stems 8 tablespoons olive oil 1 onion 2 garlic cloves 125 g (4 ounces) mozzarella 200 g (½ pound) cherry tomatoes 4 large prawns or shrimps 600 ml (2½ cups) lobster broth 200 g (1 cup) risotto rice 1 tablespoon tomato paste 100 ml (½ cup) white wine  salt, white pepper 1. Finely chop the basil leaves and mix with 3 tablespoons olive oil and set aside. 2. Chop the onion and cut the garlic into thin slices. Dice the mozzarella into ¼ inch cubes. Shell and devein the prawns but leave the tails on. Cover and set aside. 3. Bring the lobster broth to a boil and keep warm.     4. In a large pot sauté the onions in 2 tablespoons of olive oil. Pour in the rice and stir for another minute. Then add the tomato paste and white wine, stir and boil down until the wine has become absorbed. Add half of the lobster broth and cook stirring regularly until the broth is almost completely absorbed. Continue the same way pouring in the rest of the broth about a half cup at a time until all the broth has been absorbed. This should take about 20 minutes. About 10 minutes before the rice is done, heat the rest of the olive oil in a skillet. 5. Season the prawns with salt and pepper and fry them over high heat for 2 - 3 minutes on each side. Remove the prawns and keep warm. Pour the cherry tomatoes and garlic into the skillet and fry over medium heat for 4 minutes. Season with salt and pepper. 6. When the risotto is done add the mozzarella and stir in well. Season with salt and pepper. Divide the risotto immediately onto 4 plates. Place a prawn on each plate and garnish with tomatoes and garlic. Sprinkle on the basil-olive oil. back