Mississippi Style Spiced Prawn Risotto

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek, season with salt and pepper, then cook, stirring occasionally, until softened, 4-6 mins.

Stir in the garlic and Mississippi style spice mixcajun (add less if you'd prefer things milder) and cook for 1 min, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.

Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a frying pan on medium-high heat.

Add the breadcrumbs and season with salt and pepper. Toast, stirring frequently, until golden, 3-4 mins.

Once golden, stir in the lemon zest and transfer to a bowl.

Once the risotto has roughly 5 mins left to cook, drain the prawns and pat dry with kitchen paper.

Stir the prawns into the risotto and simmer for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Remove from the heat and add the hard Italian style cheese and a knob of butter (if you have any). Stir vigorously until well combined, then squeeze in some lemon juice.