This recipe is hugely sentimental to me and there’s a lovely foodie story to accompany. When James (our now 20 year old son) was two and a half and at nursery for a couple of mornings a week, the children were instructed to make a collage of their favourite food. Lots of creative versions of pizza, sausages, fish fingers but a first for the nursery teachers was James’ prawn risotto! See photo – yes, I kept it all these years.

Even now, nearly 18 years later it is still a story that his teachers tell. They even wanted the recipe at the time. The children still request it regularly

It’s a rich dish and will serve 8 as a STARTER or 4 as a MAIN COURSE

You’ll need an oven proof dish large enough to hold the rice and liquid (27cm square and 5cm deep) as well as a frying pan

Pre-heat the oven to 150C fan along with the dish in which you will bake the risotto

In a frying pan over a medium heat melt the butter. Stir in the rice and let it become slightly toasted coating every grain with the butter. Once the rice is hot, add the shallots, stir and let them cook for 30 second.

On a high heat add the vermouth and let it bubble for a few seconds to burn off the alcohol then reduce the heat to medium.

Tip in the lobster bisque mixed with water then season with salt and pepper. Give it good stir and when it gets to simmering point, pour into the pre-warmed baking dish and put in the oven uncovered.  Cook for 25 minutes then remove from the oven and scatter the prawns into the rice, give it all good stir and return to the oven for 10 more minutes

Remove from the oven. Heat the grill to high.  Check the seasoning then scatter the cheese over the rice and drizzle with cream and pop under the grill for 2-3 minutes until the cheese starts to brown and bubble.

I sometimes serve it with a handful of washed watercress on the side.

Serve immediately with a lovely cold glass of Sauvignon Blanc or even a glass of Champagne (the children had water!)