I only became a fan of risotto once I started making it myself. I know that sounds conceited, but I am not a fan of the classic risotto. Truthfully, I had only ever ordered it once at a restaurant and found it terribly bland. However, when tizzied-up with a bit of spice and zest, risotto is now a favourite of mine.
I don’t remember what made me decide to make a risotto, but I first gave it a go in 2014, making my Spicy Crayfish Risotto with chorizo, chilli, mushroom, and tarragon. I then used five-spice, shiitake mushrooms and soy sauce in my 5 Spice Duck Risotto.
Tips
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- Be prepared. You need to give the risotto your full attention when cooking.
- Have everything ready. Heat the stock, chop the vegetables and meat, and measure the spices, wine, cream, etc.
- Use Risotto Rice, such as arborio, vialone nano or carnaroli.
- Do not brown or crisp the onion and garlic.
- Toasting the rice is essential as it coats the rice, sealing the grain. This step should be done over a gentle heat until the rice becomes shinier. Be careful not to burn the rice (it should not colour).
- Deglaze with the wine before adding the stock.
- Make sure the fish stock is hot so that it doesn’t reduce the temperature of the rice when adding it, thus allowing the risotto to cook evenly.
- Add the liquid in 1/4 cup increments to create a creamy risotto.
- Set your heat so that your risotto is just simmering gently.
- Do not over-stir; you need to stir the risotto to ensure even cooking but over-stirring with make it gluggy.
- Risotto takes about 15 -20 minutes to cook.
Easy Decadent Prawn Risotto
Ingredients
8 prawns with shell intact, grilled
1 Tablespoon of olive oil
2 Tablespoons butter
185g raw prawn meat chopped in chunks
185g onion, finely diced
30g garlic, finely chopped
1 cup arborio rice
1 cup white wine
500ml – 650ml hot fish stock
1/2 tsp lime zest
1/4 tsp chilli flakes
1/2 tsp white pepper
4 – 6 spring onions, finely sliced
1/2 cup cream
Parmesan cheese
Prawn oil (optional)
Method
Whole Prawns
I had hubby grill the prawns on the barbecue while I made the risotto.
Risotto
Heat the butter and oil in a large deep-sided frypan or wok. Add onion and cook until soft, about 5 minutes, then add 1 clove of garlic and cook for another 1 – 2 minutes.
Add rice and cook while stirring occasionally for approximately four minutes, toasting it. This step is essential as it determines the final texture of the risotto. It heats the outside of the rice quickly, thus preventing it from breaking and sealing in the starch.
Next, add the white wine and cook, stirring occasionally, until almost absorbed. Add the chopped prawn meat, then add the fish stock 1/4 cup at a time and cook, stirring occasionally. Allow each 1/4 cup of stock to be absorbed before adding more. Periodically test the consistency.
When the rice is nearly done (a taste test will tell you), add the cream, a sprinkle of chives and parmesan cheese, the lime zest, chill and white pepper. Stir occasionally, allowing the liquid to absorb to your preferred consistency, and then do a taste test. Season to taste.
To serve
Top with two or three grilled prawns, drizzle a little prawn oil over the risotto and sprinkle with a little chopped chives and parmesan cheese.
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