Tiger Prawn & Wild Mushroom Risotto

Add olive oil and butter to saucepan. Peel and crush garlic and saute in pan for 1 minute. Add chopped spring onions and diced chilli. Saute on low heat for 2 or 3 minutes. Add rice on low heat and stir into butter and continue on heat for about 1 minute. Add a little stock (should cover rice). Keep heat low so that it just simmers, stirring as needed (too much stirring will break up rice and make it stodgy). Add sliced pepper and mushrooms. Add stock as needed. Continue to stir as necessary - do not allow to stick to pan. (In the early stages you can add more stock than in the later stages as it will all be absorbed. The amount of stock needed will vary according to your ingredients so do not worry if you do not use all the stock.) After 10 minutes add chopped parsley and season with freshly ground pepper and salt, adding stock as necessary. After 15 minutes add your chopped Tiger Prawns (which are cooked when they turn pink). Allow to simmer, stirring all the time now until the consistency of the liquid becomes creamy. As soon as rice is done and prawns are cooked serve immediately. (If slightly runny remove from heat and allow to stand for a couple of minutes).