Tiger prawn risotto with lobster bisque

Ingredients

• 200 g peeled and cooked prawns
• 200 g arborio rice
• 4 shallots - sliced
• 3 cloves garlic - crushed
• 1/4 cup white wine
• 1 can (200 ml) Baxters Lobster Bisque
• About 1 cup water
• 25 g chives - cut into 1-inch in length
• 1/2-1 tablespoon mustard (to taste)
• Salt
• Freshly ground black pepper

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Preparation

• In a pan, heat up a bit of olive and butter.
  Add shallots, saute until translucent and soft.
  Add garlic and fry until fragrant.
• Mix in rice, fry until rice is translucent at the edges.
  Add wine and mix well until liquid is evaporated.
  Pour in half the can of bisque. Cook on medium low heat. Keep stirring.
• When liquid is absorbed, add the rest of the bisque. Continue cooking and stirring.
• Add 1/3 cup water when liquid is absorbed. Keep stirring.
  Continue until rice is cooked and all the liquid has been absorbed. You might have to add more liquid to get the consistency or texture you like.
• Stir in cooked prawns and chives. Leave to cook until prawns are warmed through.
  Add mustard, salt and pepper to taste.