There’s a popular misconception that risottos are tricky to make, but that’s just not true. It isn’t a ‘quick dish’ but I find cooking risotto almost therapeutic as it’s such a leisurely process.
The trick is to add the stock gradually so the rice doesn’t turn into mush.
I hope you enjoy this dish as much as I do.
- 3 tbsp good quality extra virgin olive oil
- 2 cloves of garlic, sliced thinly
- 300g risotto rice (we used arborio)
- 1 small glass white wine (optional)
- 1½ litres fish stock, boiling
- A bunch of spring onion, thinly sliced
- 1 red chilli, deseeded, half sliced and half finely chopped
- 400g tiger prawn prawns, de-shelled
- Juice of 1 lemon
- Salt & pepper to season
Heat the olive oil in a large pan on a medium heat, add the garlic and cook until soft.
Add the risotto rice and fry for 2 minutes. Add the white wine, stirring it into the rice until all the liquid is absorbed.
Now start adding your stock very gradually, one ladle at a time. Stir until all the liquid is absorbed into the rice before adding your next ladle.
Stir regularly and slowly until all the stock is absorbed – it should take about 10 – 15 minutes.
About 5 minutes before the risotto is ready, add the spring onions and chilli, stir for a couple of minutes and then add your prawns. Cook until the prawns are pink and the rice is al dente!
Serve with a squeeze of lemon and season with salt and pepper.
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