METHOD:
1. Heat 1 teaspoon of rapeseed oil in a large saucepan and fry the diced white onion till soft.
2. Next add in the garlic, carrots and celery and cook for 2 mins till combine add mussels, white wine and half the dill herb.
3. Cover with a lid and simmer the mixture on high heat till all the mussels are cooked and open.
4. Strain the mixture while keeping the liquid stock, and the add 1 litre of water to stock and return to heat.
5. Let the mixture simmer for a few minutes and then season with salt n pepper.
6. In a separate pan melt the butter over a medium heat .Stir in the shallots and sweat gently for 3 mins until soft but not coloured.
7. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
8. Pour in the gin and simmer until totally evaporated, then pour in the tonic and leave to simmer until evaporated, stirring occasionally.
9. Once evaporated, stir in your chopped prawns.
10. Continue adding your fish stock by the ladleful, stirring the rice over a low heat for 25-30 mins until the rice is cooked and your mixture should be creamy, if slightly soupy in texture.
11. Add your lemon juice and zest, red chillies sliced, salt and pepper to taste.
12. Add the Greek yogurt and half the parmesan cheese. Mix to combine and then remove from heat.
13. Grill or pan fry in a separate pan to the prawns, seasoning them with some lemon oil, salt and pepper, then cook them for 2 mins on each side till they have changed colour.
14. Let the risotto rest for a few mins, then serve topped with the cooked prawns and a drizzle of lemon oil, freshly cracked black pepper, parmesan cheese and dill herb garnish.
