Risotto is a favourite dish in Scotland among the better restaurants. There, it would be cooked with large juicy prawns just fished out of the loch, but large shrimp or baby lobster tails work beautifully. Serve a green salad on the side.

¼ cup butter

1 pound large shrimp, peeled

1 cup chopped onion

2 cups carnaroli or Arborio rice

½ cup white wine

4 to 5 cups hot chicken stock

1 cup green peas, fresh or frozen defrosted

2 tablespoons chopped parsley

Salt and freshly ground pepper

Heat 2 tablespoons butter in pot over medium heat. Add shrimp and sauté for 2 minutes or until partly cooked. Remove from butter and add onions. Sauté for 2 minutes, add rice and sauté 2 minutes longer or until rice is coated with butter.

Pour in wine and bring to boil. Reduce heat and simmer vigorously until wine practically disappears, then add stock about 1 cup at a time. As stock is absorbed, add another cup, stirring frequently. After 15 minutes or when rice is still a little hard, stir in shrimp and peas. Cook 5 minutes longer, adding more stock or until rice is al dente. Remove from heat and stir in parsley and remaining butter. Taste for seasoning, adding salt and pepper as needed. Serves 4.