Risotto with prawns, courgettes and vinegar
Sweat some shallot in a pan with a little extra virgin olive oil. Add the rice, then gradually add vegetable stock to continue cooking. Bring some salted water to the
boil in a separate small pot and blanch the prawns for one or two minutes at most. Wash and trim the courgettes, cut into julienne strips and add them to the rice when it is half way through cooking. After 5 minutes add the prawns too and continue cooking, stirring regularly so that the rice does not catch on the bottom of the pan. Towards the end of cooking, add the white wine and allow it to evaporate. At the end of cooking, cream the risotto with butter and balsamic vinegar. Garnish with balsamic vinegar Black Pearls.