Risotto is one of those hit or miss dishes. When done right, it rocks your world, rich and creamy without being heavy. But it’s not always done right. In fact it’s pretty easy to get an average risotto or even ruin it. The most important, when cooking a risotto, is the stock addition. The secret is to keep the stock hot so when you add it to the pan it continues to boil and to add small amounts at a time, stirring through the cooking process because the creaminess of the risotto comes from the released starch. This recipe it’s one of our favorite dishes and my daughter could have it everyday The addition of the garlic prawns makes it perfect.
Risotto with Garlic Prawns Recipe Ingredients 1 cup arborio rice 1L chicken stock (or vegetable stock) 1/2 cup white wine (dry white wine or Sauvignon Blanc) 3 spring onions, chopped 3 tbsp unsalted butter 2tbsp olive oil 1/4 grated Parmesan cheese 1/2 lb. raw prawns 2 cloves of garlic salt, pepper, paprika
In a medium saucepan heat the stock to a simmer, then reduce the heat so the stock stays hot, through the whole time.
In a large saucepan, heat 1 tbsp butter and the 1 tbsp olive oil over medium heat. When the butter has melted add the spring onion and sauté for 2 minutes or until translucent. Add the rice and stir until coated with the oil and butter. Saute for another 2 minutes. Add the white wine and cook while stirring until the liquid is fully absorbed. Add the stock, about a cup at a time, stirring until absorbed adding more when the rice appears almost dry. Continue adding stock and cooking it for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in 1tbsp butter and the Parmesan cheese and season with salt pepper.
In a separate pan, heat the remaining 1tbsp butter and olive oil and sauté for 1 minute the finely chopped garlic. Add the raw prawns and cooked them 2 minutes on each side.
Serve the risotto adding the garlic prawns on top, sprinkle a touch of paprika and Bon Appétit!