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Prawn Risotto

(for 4 as a starter,2 as a main course)

2 med Onion
2 Cloves garlic
1 Tablespoon Olive Oil
Water
1 tablespoon Tomato Puree

90g (3 oz). Butter
280g (10 oz.) Arborio Rice
450g(1 lb.) Whole Prawns (Heads and claws included)
1 glass white wine
1 Table Marscarpone cheese (or cream)

60g (2 oz.) Piece Fresh Parmesan


Remove the prawns from their shells.
Crack off the heads and put to one side, then break along the length and extract the tails and conserve.

In a plastic bag crush these shells and heads roughly.

Next make the prawn broth.
Chop one of the onions and one of the cloves of garlic.
Cook along with the crushed prawn shells in the olive oil for a few minutes then add the water and simmer for about 45 mts.
Strain and put the broth back on a gentle heat

Risotto
Chop the onion finely and cook in a large pan in 60g (2 oz). of the butter on a gentle heat until it is soft. (about 10 mts)
Add the rice to the pan and fry with the onion for 2 to 3 mts.
Add in the white wine.
Once this has been absorbed add in a ladle full of the hot broth and cook stirring from time to time until the rice has absorbed the stock . Continue to add the stock a ladle at a time, until the rice is tender and most of the stock has been absorbed.(You may have some stock remaining). The texture should be creamy and flowing, not dry like we are used to eating rice.
Stir in the raw prawns and bring back to a simmer then stir in the Marscarpone and again bring to a simmer.
Shave the parmesan with a potato peeler.
Stir this, and the remaining 30g (1oz) of butter into the risotto and serve immediately in flat soup bowls.
With a green salad this makes a filling lunch or supper for two.




November 10, 2008 08:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef