Risotto with Prawns

Ingredients:

80g Butter
1 tbsp Oil
1 small Onion, finely chopped
1 small Carrot, finely chopped
1 small Celery Stalk, finely chopped
1 pinch Thyme
1/2 cup White Wine
500g Cooked Cocktail Prawns
1/2 cup Brandy
4 cups Fish Stock
2 1/2 cups Rice

To Cook:

Melt butter and oil in a heavy pan and sauté onion, carrot and celery until translucent.
Add thyme and wine and let it simmer until reduced by half.
Add prawns and heat through.
Take pan off the stove and flambe with the brandy.
Put it aside.
Separately, bring the stock to the boil and pour in the rice.
Cook it until al dente.
Drain if necessary and stir through a tbsp butter.
Now delicately mix through the prawns and their juice and serve immediately.