Simon Gault's Prawn Risotto Recipe

Prawn Risotto has rich textures and sophisticated flavours, leaving you with a creamy delicious blend of goodness and taste. This recipe is a wholesome easy meal that everyone will enjoy. Risottos are versatile, with so many possible variations - try crab or chicken instead of the prawns!


Ingredients:
50gr butter
1 medium onion finely chopped
1 large clove garlic finely chopped
1 ½ cups Carnaroli rice
¾ cup white wine
1.2ltr chicken stock (mix 5 tablespoons of chicken stock concentrate with 1.2 litres of hot water)
400gr chopped prawn meat
80gr grated Parmesan cheese
3Tbls chopped parsley


Method:
In a saucepan melt the butter then add the garlic and onion and cook until they are translucent, add the Carnaroli rice and lightly toast in the saucepan, stirring constantly.

Pour in the white wine and continue to cook until the wine is completely absorbed.

Make up the chicken stock (mix 5 tablespoons of concentrated chicken stock with 1.2 litres of hot water) and add the first ladle of chicken stock. Allow to simmer, while stirring occasionally until the stock is almost completely absorbed, repeat until the last of the stock has been added.

Then add the prawns and stir in followed by the Parmesan cheese and chopped parsley.

If the risotto is a little too thick then add a little more chicken stock to make it ooze onto the plate, then serve.




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