“The trouble with Italian food is that 5 or 6 days later you’re hungry again.” – George Miller
Surprise, Surprise no dessert this time. My family suggested to include a savoury dish for a change. So since I made this last night and was a hit I thought I would share this with anyone who likes Risotto’s. And for people who don’t enjoy them I suggest waiting till the rice cools down after cooking and roll them coated with breadcrumbs and cheese and make Arancini. !!!!
NOTE: In this recipe I used Chicken Stock but often I make it with my own homemade fish stock using the prawn heads and shells, onions, celery, carrots, two whole tomatoes, white wine, parsley including stalks, whole peppercorns and a bay leaf and pinch of saffron. I fry off all the vegetables add the shells and heads then add wine then reduce. I then add water to cover and let it cook away.
Finally I put it all in a blender then strain through a very fine sieve.
Serves 4 people
Cooking time 20 minutes
- 2 cups of Arborio Rice
- 250grms (20 raw shelled and deveined prawns)
- 2 Bunches of Asparagus (finely chopped)
- 1 small red onion (finely diced)
- 1 stick of celery (finely diced)
- 1 ½ litres of Chicken Stock
- 1 cup of white dry wine
- Juice and zest of 1 lemon or lime
- 1 teaspoon of dried chilli flakes (or to your liking)
- 1 pinch of saffron threads
- 1 small handful of Italian parsley (roughly chopped)
- Good quality cold pressed extra virgin olive oil
- 1 knob of butter (and extra butter at the end)
- Salt and Pepper to taste (Parmesan optional)
- In a saucepan add the stock with the saffron threads and bring to the boil
- In a separate shallow saucepan add a drizzle of olive oil and the butter then add the onion and celery and allow to sweat a little, then add the rice. Continue to gently stir the rice till it is all coated and begins to change colour.
- Add the white wine and allow it to reduce then begin to add a ladle at a time of the stock. Remembering to stir gently after each addition of stock and allowing the rice to soak up the liquid before adding the next ladle of stock. (It is not necessary to constantly keep stirring as it can affect the integrity of the rice, so you don’t have to labour over it for 20 minutes!)
- Meanwhile as the rice is reducing use a fry pan and heat with a drizzle of oil. Add the prawns, chilli flakes and lemon or lime zest . Turn the prawns once to colour and add a splash of the lemon or lime juice. Set aside.
- Add the asparagus and the lemon or lime juice at the last two ladles of stock. (The rice is ready when it is cooked but has an Al Dente bite to it.)
- Remove the rice from the heat then add the parsley and prawns.
- When serving drizzle with a little extra virgin olive oil. (And parmesan optional)