Leek and prawn risotto

Start by heating the vegetable stock in a pan as it is needed hot for cooking and take the leek, wash it well and cut it in half lengthwise, then conveniently cut it into strips.

In a large frying pan, heat some oil and fry the leeks for a few minutes.

Add the rice, roasting it briefly.

Then add a ladleful of hot vegetable stock. Stir from time to time and when the stock has evaporated add another ladle: continue like this for about 20 minutes, until the rice is just, barely cooked.

In the meantime, prepare the prawns: remove the carapace, leaving at most the end of the tail for aesthetic presentation. Put some oil and the clove of garlic in a frying pan and sauté the prawns. Fade with a tablespoon of cognac or brandy. Once evaporated, when there are about 10 minutes left before the rice is cooked, add them to the pan in which this is cooking.

When cooked, remove the risotto with leeks and prawns from the heat. Add the finely grated zest of half a lemon and the juice, stirring well. Stir in a good knob of butter and season the risotto with salt and pepper.

You can now serve the risotto by sprinkling the dish with freshly chopped parsley.