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Chef on the move

Updated on May 6, 2015
Cast your vote for Prawn risotto

A delicious risotto with pan fried prawns. Sit down and enjoy.

Bon appetit


Cook Time

Prep time: 45 min
Cook time: 40 min
Ready in: 1 hour 25 min
Yields: 6

Ingredients

  • 3 tsb Olive oil
  • 2 tsb Butter
  • 1 Onion, Finely chopped
  • 225 g Arborio rice
  • 150 ml White wine
  • 2 cups Chicken stock
  • 80 ml Cream
  • 1 knob Butter
  • 30-40 g Parmesan cheese, grated
  • Salt
  • White pepper
  • Sauce
  • 18 Tiger prawns, cleaned and shelled
  • 4 tsb Olive oil
  • 18 Prawn heads
  • 3 Carrots, diced
  • 2 Onion, diced
  • 1 Celery, sliced
  • 1 Fennel bulb, diced
  • 4 Garlic cloves, crushed
  • 150 ml Brandy
  • 200 ml Dry white wine
  • 2 Small tomato, diced
  • 500 ml Cream
  • 1 Star anise
  • 2 Bay leaves
  • 20 Pepper corns, crushed
  • Bunch Thyme
  • Prawns
  • 1 tsb Olive oil
  • 1 Garlic clove, finely chopped
  • 1 Small chilli, finely chopped
  • 5-6 basil leaves, chiffonade
  • salt and pepper
  1. Risotto Heat a saucepan, add the oil and butter. When hot add the onion and cook gently for 25-30 min. DO NOT COLOUR. Add the rice and cook for 5 min, turn up the heat and add the wine. Cook until absorbed. Now start adding the stock slowly, ladle at a time until rice is 80% cooked. If not using straight away, remove pot from stove and place on a Clingfilm covered tray and allow to cool. Now, add the cream and stir gently to incorporate, then add a knob of butter then the cheese and stir to combine. Check seasoning
  2. Sauce Heat saucepan on high heat, add oil and butter. Add carrots and onions and stir for 5 min, add celery, garlic and fennel. Cook for 5 min. Add prawn heads and sear over high heat until pink. Deglaze with the wine and brandy and reduce by half. Add tomatoes and rest of ingredients and simmer for 20-30 min on low heat. Season with salt (and pepper if needed) Remove from heat and allow to cool. Strain through a fine strainer into saucepan and cover with Clingfilm if not using immediately. Sauce should be the consistency of pouring cream.
  3. Heat a sauté pan, when hot add the butter and oil and allow to heat but not burn. Add the prawn and chilies and cook for 1 min, now add the rest of the ingredients and cook quickly, for another minute. Keep warm.

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