Brown Shrimp Risotto with Dill and Sea Lettuce

• 1.2 litres white chicken stock, or vegetable stock
• 50 g butter
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 250 g arborio risotto rice
• 4 tbsp white wine
• 50 g parmesan, finely grated
• 2tbs dried crumbled sea lettuce
• 3 tbsp finely chopped fresh dill
• 150 g cooked brown shrimps, peeled

Bottom of Form

1. heat the stock in a saucepan over a low heat until almost simmering.

2. In a heavy based saucepan, melt the butter and lightly fry the shallots and garlic for 3-5 minutes until soft and translucent.

3. Add the rice and, stirring continuously with a wooden spoon, add the white wine. Cook until almost all the wine has evaporated.

4. Gradually start ladling in the stock only adding more once the previous spoonful has been absorbed. Once the rice becomes creamy in texture and the rice grains are cooked through (15-20 mins), add the parmesan, shrimps, sea lettuce and fresh dill. Cook for a further 2 minutes until the cheese has melted and the shrimps are warmed through. Taste for seasoning and adjust if necessary.

Picking and processing sea lettuce:

· Pick sea lettuce from only cleanest water (away from waste outlets)

· Rinse in fresh water and pick off any small sea creatures

· Lay out on trays/racks

· Dry near warm heat source or in cool oven overnight (105c, 40c).

· Ready for use when crumbles easily.