Risotto is a special type of rice, arborio, that plumps up like a small pasta and readily takes on the flavor of anything that it is cooked with. This dish is especially good on a cold and rainy winter evening. It can be served as either a main dish or as a starter. 2 tbsp. olive oil 2 tbsp. unsalted butter 1/3 c. shallots, finely minced 3/4 tsp. salt 3/4 tsp. white pepper 1 1/2 c. arborio rice (available at specialty markets) 5 1/2 c. hot chicken broth 1 c. freshly squeezed orange juice 2 tbsp. Grand Marnier liqueur 2 tbsp. light cream 1/4 c. Parmesan cheese, grated

Toss the prawns with 1 tablespoon of the olive oil and 1/4 teaspoon each of the salt and white pepper; set aside. Heat the remaining olive oil and butter in a large cast-iron skillet over medium heat. Add the shallots and cook for about 3 minutes or until tender. Add the rice and stir to coat. Stir in the chicken stock, 1 cup at a time, making sure that the liquid is absorbed before you add more.

Before adding the final cup of broth, heat a skillet over moderate heat. Add the prawns and cook for 3-4 minutes or until rosy. Remove and keep warm.

Add the final cup of broth to the rice mixture, along with the orange juice and the Grand Marnier, salt and pepper. When the rice has absorbed almost all of the stock, add the light cream, the Parmesan, and the prawns. Serve immediately. Serves 4 as a main course.