Prawn Risotto – for 4
Ingredients
2 shallots or a small white onion
1 clove of garlic
300 grams Arborio rice
125 grams of unsalted butter
50 grams of grated Parmesan cheese plus extra to serve
15 ml of olive oil
1 litre of hot chicken or fish stock
150 ml of white wine (Sancerre perhaps)
250 grams of prawns raw or pre cooked – larger ones are best (or more if you want everyone to get lots of prawns. I use 2 x 250 gram packs of tiger prawns)
100 grams of petites pois – defrosted if frozen
Salt and pepper (white pepper is aesthetically better but I prefer freshly ground black pepper)
Turn on the radio or have someone in the kitchen to talk too.
Chop the shallots and crush and chop the clove of garlic
Add the olive oil and half the butter to a deep non-stick frying pan/sauté pan and heat until the butter melts, then add the shallots and garlic and fry gently for a minute or two without letting them burn or colour until soft.
Add 100 grams of Arborio rice and fry gently for a couple of minutes stirring all the time then add 150 ml of white wine and keep stirring. When the wine has been absorbed add the stock, a ladle at a time while stirring. Do not stir too hard or you end up with mush! Keep the heat low.
After 20 minutes or so of listening to the radio, stirring and adding stock you will have a creamy risotto base. If needed add at ladle of water if the rice is still firm to the bite and keep cooking until it is softer. Add the petites pois and the prawns if using raw ones, if using cooked (pink) prawns wait a couple of minutes and then add them – you only need to heat them through but the peas need to cook. Keep stirring gently otherwise it will burn / stick to your non-stick pan.
When ready to serve, add the cheese, the rest of the butter and season to taste. Stir until the butter melts through and the cheese is mixed in.
Sprinkle more parmesan over the risotto as required when served.
You can add a side salad if you want
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