All Secret Recipes

Prawn Risotto

Preparation Time: 5 mins

Cooking Time: 20 mins

Untensils:
Saucepan, wooden spoon, chopping board, knife.

Ingredients:
Shallot, risotto rice, olive oil, white wine, fresh dill, cream, vegetable stock, clove garlic, salt & pepper, tomato ketchup, tiger prawns, scallops, petit pois optional.

How it’s done…

In a saucepan on a high heat seal a portion of risotto rice with half a chopped up shallot. Only heat for a few mins stiring so as not to burn or stick.
Then add a generous splash of white wine then some vegetable stock so as to cover the rice by about 2 inches (mine is just vegetables simmered in water for 1 hour then strained) turn the heat down slightly so as the rice simmers in the stock.
Add whilst simmering half a teaspoon of garlic puree, season with salt and pepper, add a tablespoon of tomato sauce and carry on simmering on a medium heat until the rice has absorded most of the liquid.
This usually takes 12 to 15 mins for the rice to cook add more liquid if needed but only a little at a time so as not to over liquid the risotto.
In a seperate fry pan heat up and gently sautee your tiger prawns and scallops or any other fish you want to put into it.
Whilst fish is sauteeing add a little cream to the risotto mix and a generous pinch of chopped fresh dill. (I also like putting in sometimes a handful of petit pois as it adds texture and sweetness) stir the risotto mix and leave on a low heat for a few mins and add the fish leave for 1 to 2 mins on low heat to rest the rice and then serve.

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