Grilled Prawn Risotto
Ingredients :
- 4 cups Prawn Stock, warm
- 5 tbsp Olive Oil
- 2 tbsp Onions, chopped
- 3 tbsp garlic, chopped
- 2 cups Arborio Rice
- 2 cups White Wine
- 1 tsp saffron threads
- 1 tbsp tarragon, chopped
- 1 tbsp coriander, chopped
- 12 Jumbo Prawns
- ¼ tsp chilli flakes
- ½ cup white wine
- ¼ cup Parmesan Cheese
- Salt and Pepper to taste
Preparation
:
- In a bowl, mix 1 tbsp olive oil, 2 tbsp wine,
chilli flakes, lemon zest, 1 tbsp garlic, tarragon and prawns. Season with salt
and pepper and marinate for 20 minutes in the refrigerator.
- Heat a large sauce pan over medium heat, and sauté
the onions and remaining garlic until the onions are soft and translucent.
- In a separate skillet, grill the marinated prawns
on either side for about 2 minutes.
- While the prawns are grilling, add the rice and
saffron to the saucepan with the onions and garlic. Cook, stirring constantly,
until the rice is coated and opaque.
- Add the wine to the rice and continue cooking until
the liquid is almost evaporated.
- Ladle in 1 cup of prawn stock into the rice. Simmer
and slowly stir until the rice has absorbed the stock. Add remaining stock, one
ladleful at a time, simmering and stirring the rice all the time. Allow the
rice to absorb the stock before adding another ladle.
- Cook for about 20 minutes, until the risotto is
slightly firm and creamy.
- Gently fold the prawns into the risotto. Add grated
Parmesan cheese and cook until cheese melts.
- Adjust salt and pepper to taste.
- Serve with chopped coriander garnishing.
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