Prawn risotto

Eating locally caught prawns, delicious. 

INGREDIENTS:

  • 200g prawns, cooked and peeled
  • 1/2 onion, finely chopped
  • 40g butter
  • 200g risotto rice
  • 200 ml dry white wine
  • 500 ml stock, simmering
  • 50g parmesan cheese
  • 1 tbsp chopped parsley
  • salt and pepper to taste

METHOD:

  • Fry the onion very slowly in half of the butter, until it is soft and translucent. 
  • Stir in the rice and continue to cook until the rice is glossy and hot. 
  • Pour in the wine and heat until the alcohol has evaporated. 
  • Add the stock slowly, allowing the rice to absorb each ladleful before adding the next one. 
  • When the rice is almost cooked, about 15 minutes in, add the prawns, and continue to cook, adding the stock as before. 
  • When the rice is cooked, but still a little firm to the bite, remove the risotto from the heat and stir in the remaining butter, parsley, parmesan and adjust the seasoning. 
  • Serve after a couple of minutes, in warmed bowls. 

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