Sunday, September 13, 2009

Prawn Risotto

One blink, it's been 2 weeks since my last post & this is my first in September ! Can't believe I've been busy, lazy, tired ???

Been craving for risotto for quite a while, finally found time to cook some on one of the week nights.

Serves 4-6

1Kg Raw prawns
2 Tomatoes, chopped
1 Carrot, chopped
1 Celery stick, chopped
2 Bay leaves
1 large onion, chopped
5 Cloves garlic, crushed
1 Cup (250 ml) white wine
Pinch of saffron threads
1 Tbsp Olive oil
20g Butter
1 1/2 Cups (330g) Arborio rice
1 Tsp Finely grated lemon rind
3 Tbsp Finely chopped fresh flat-leaf parsley
1 Tbsp lemon juice
Shaved Parmesan, to serve

Peel & devein the prawns. Reserve the heads & shells. Cover the prawns, then refrigerate. Place the heads & shells in a large saucepan & add 1.5L water. Bring to the boil, then reduce the heat & simmer for 5 minutes.

Strain the liquid into a clean saucepan & add the tomato, carrot, celery, bay leaves, half the onion & half the garlic. Bring to boil, then reduce the heat & simmer for 45 mins.
Strain into a bowl, pressing the solids for any juices, then return the liquid to the same pan - you should have 1.25L liquid, if not, add water. Add the wine & saffron, bring to the boil, then reduce the heat & keep at a simmer.

Heat the oil & butter in a large saucepan over medium heat until the butter melts, then add the remaining onion & cook for 5 minutes, or until soft. Add the rice and remaining garlic and stir for 1 min, or until the rice is well coated.

Ladle 1/2 cup (125 ml) of the stock into the rice and stir constantly until it is all absorbed. Add stock, 1/2 cup at a time, stirring constantly for 25 mins, or until all the stock is absorbed, adding the raw prawns and lemon rind with the final portion of stock. When the prawns are pink and curled and the rice is tender and creamy, stir in the parsley and lemon juice. Season and serve with Parmesan.

* I omitted the shaved Parmesan as I do not like it.

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