Anne’s Paua Risotto

1 cup arborio rice
1-1/2 litres chicken stock
1 medium onion
2 cloves garlic
2 fresh paua
2 tbsp dill
1 stick celery
Lemon zest
1 glass chardonnay

Seasoning
Firstly remove paua from the shell, make sure you remove the hua or gut sack. Slice the paua finely and dice into small pieces. Put to the side. Coat your pan with olive oil and fry the onion and garlic until translucent. Add your lemon zest and finely diced celery.

Toss in the cup of arborio rice and coat the rice with the mixture. Throw in the glass of chardy at this point and when absorbed add warmed chicken stock and ladle the stock into the rice. Make sure the stock is absorbed with each ladle. When the rice is al dente, about 20 minutes, fire in the paua and finely chopped dill at the last minute to warm through Season to taste and the dish is done!