This is a great stuffing for squid
If you want it as a starter or a main course,
say with Tempura Oysters
you will need to make up rather more than one portion though.
2 cups fish () stock
1 oz butter
½ cup minced onion
2 garlic cloves, minced
1 teaspoon thyme leaves
½ cup arboria risotto rice
juice of 1 lemon
grated zest of 2 lemons
½ cup - 2 glasses white wine
1 Tablespoon chopped tarragon
2 tiger prawns, minced
Mince the prawns (2mm dice), onion and garlic (don't over-mince - it's nice to have some texture).
Heat the stock in a medium saucepan over low heat and keep at a low simmer.
In another saucepan, melt the butter over medium heat and cook the minced onion, garlic, prawn and thyme
stirring occasionally, for 5-7 minutes,
or until the onion is transparent. Add the rice and 2/3 of the lemon zest and stir until well coated.
Add the wine and stir constantly over medium heat until all the liquid has been absorbed.
Now add the stock, half a cup at a time, until all the liquid has been absorbed and the rice is creamy and tender.
This process will take up to half an hour.
Adjust the amount of lemon zest.
Remove from the heat and add most of the lemon juice and tarragon parsley.
Season with salt and freshly ground black pepper, and adjust the lemon if necessary.