MY MASTERCHEF DISH! Prawn and ricotta risotto with a bacon and garlic bread crumb, blistered cherry tomatoes and parsley oil! Ingredients for 2: 2 tbsp olive oil 3 garlic cloves, finely chopped (I also used 1/2 a shallot because I had it) 1 chilli, deseeded, finely chopped Salt and pepper 1 cup Arborio rice 4 cups stock (prawn stock preferably but veggie or chicken will also do) 1 lemon, juiced and zest 1/3 cups ricotta Prawns Streaky bacon Garlic herb ciabatta Parsley oil: Huge handful of parsley 1/3 cup oil (neutral preferably or a light olive oil) Notes: - Dry cook the rice before adding stock. And keep it on a low heat the ENTIRE TIME. Trust me, patience is a virtue. This dish is a labour of love 🫶🏼 - The stock needs to be warm when you add it to the risotto. Keep it on a low heat on the stove always. - Add 1-2 ladles at a time. Once you can move the risotto around the pan without it seeping into the middle and majority of the liquid has absorbed, add the next...