Prawn Risotto
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 500 g prawns
- 2 garlic cloves
- 1 bunch flat leaf parsley
- 90 ml olive oil
- salt & pepper
- 60 ml dry white wine
- 1 liter fish stock or 1 liter chicken stock
- 250 ml water, more if needed
- 1 medium onion (diced)
- 420 g arborio rice
directions
- Peel prawns and remove vein.
- Peel and chop garlic.
- Strip parsley from stalk and rough chopp. Keeping a few strigs for garnish.
- Heat one third of oil in a medium pan and add garlic, parsley, peeled prawns, salt and pepper.
- Cook stirring with slotted spoon, just until and prawn turn slightly pink. Pour in wine and stir trhoughly.
- Transfer the prawns to a bowl and set aside.
- Simmer liquid until it reduced by three-quarters, 2-3mintues.
- Add stock and 250ml of water to the liquid and heat to boiling.
- Keep this liquid simmering.
- Cook onion in half the remainig oil. Stir until soft but not brown.
- Add the rice to the pan and stir until shiny and coated with oil.
- Using a ladle pour in just enough of the simmering liquid to cover the rice.
- Simmer rice, stirring constantly until all liquid is aborbed, 3-5mins. Add more liquid just to cover rice and simmer, stirring until completely absorbed.
- Continue adding liquid to the rice in this way. Stir constantly and make sure all the liquid is absorbed before adding more.
- Test the rice from time to time towards the end of cooking to see if it cooked through.
- Stop adding liquid when the rice is tender nut firm to the bite (al dente).
- Add more water if necassary.
- Stir in prawns and remainig oil and season with Salt and pepper.
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RECIPE SUBMITTED BY
Kiro Sushi
Australia