Thursday, December 25, 2008

Risotto with Prawns

This prawn risotto is given a soft pink color by the addition of a little tomato puree. Recipe serves 3-4.


12 ounces (375 g) large raw prawns, in the shells
4 cups water
1 bay leaf
1-2 fresh parsley sprigs
1 teaspoon whole peppercorns
2 garlic cloves, peeled and left whole
5 tablespoons butter
2 spring onions (shallots), finely chopped
1 1/2 cups risotto rice
1 tablespoon tomato puree softened in 1/2 cup dry white wine
Salt and freshly ground black pepper


1. Put the prawns in a large saucepan and add the water, herbs, peppercorns and garlic. Bring to the boil over a medium heat. As soon as the prawns turn pink, lift them out, peel them and return the shells to the saucepan. Boil the stock with the shells for 10 minutes more, then strain. Return the stock to the clean pan, and simmer gently until needed.
2. Slice the prawns in half lengthwise, removing the dark vein along the back. Set four halves aside for the garnish, and roughly chop the rest.
3. Heat two-thirds of the butter in a flameproof casserole and fry the spring onions until golden. Add the rice, mixing well to coat it with butter. Pour in the tomato puree and wine and cook until it has been absorbed. Add the simmering stock, a large spoonful at a time, allowing it to be absorbed before adding more.
4. When all the stock has been absorbed and the rice is creamy, stir in the chopped prawns, the remaining butter and seasoning. Cover and let the risotto rest for 3-4 minutes. Spoon into a bowl, garnish with the reserved prawns and serve.

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