Make It's Sunny and Warm in the Mediterranean!
If you don't have the opportunity to head to the Mediterranean, then try making this delicious risotto...It may just transport you there,even if it's just for dinner!
Grilled Prawn Risotto
Serves 4
Total time: 1 hour 40 minutes
Ingredients
8 prawns, large
5 oz of risotto rice
2 pints of vegetable stock
5 black peppercorns
1/2 oz of bonito flakes (Dashi, in the Asian section of your store)
5 oz of butter
3 oz of onion, finely chopped
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
1/2 cup of white wine
1 pinch of dried chilli
1 oz of Parmesan
1 1/2 oz of poutargue, finely grated (you can substitute finely chopped anchovies and capers)
olive oil
salt
black pepper
Bonito Stock
Place the vegetable stock and 5 black peppercorns in a pan and bring up to a simmer.
Remove from the stove and add the bonito flakes. Cover with plastic wrap and set aside for 30 minutes. Remove the plastic wrap and pass through a muslin cloth.
Risotto
In a large pan over a low heat, add 4 tbsp of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced.
In a large pan over a low heat, add 4 tbsp of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced.
Keep on a low heat, pour in the bonito stock a ladleful at a time, making sure each ladle of stock is fully absorbed before adding another. Stir regularly as the risotto cooks.
Once your last ladle of stock has nearly been absorbed, add the Parmesan, remaining butter and a generous dash of olive oil. Stir vigorously with a spatula in order to incorporate and create an emulsion - this will give the risotto its creamy texture.
Season with salt and black pepper and check that the rice is cooked 'al dente'. Remove from the heat, place a lid on top of the pan and set aside.
Prawn/Shrimp
Preheat the broiler to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the broiler until cooked through.
Preheat the broiler to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the broiler until cooked through.
Serve
Divide the risotto among the plates and lay the grilled prawns on top. Top with some freshly grated poutargue (or chopped anchovies and capers) and serve immediately.
Divide the risotto among the plates and lay the grilled prawns on top. Top with some freshly grated poutargue (or chopped anchovies and capers) and serve immediately.
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