Chicken Chorizo King Prawn Risotto Recipes

CHICKEN, CHORIZO & KING PRAWN RISOTTO

Steps:

• Add the oil to a saute pan, once hot add the onion, garlic, leek and mange tout. Cook over a medium heat until the onion starts to turn golden brown.
• Put the butter into the pan, once melted add the rice and stir constantly.
• Warm your stock in a separate stock pot, this way when adding to the risotto you won't be cooling it down and waiting for the pan to come back to a decent temperature.
• Once the white wine has evaporated and you're still stirring add a ladle full of the stock. Put the paprika int he pan at this point.
• Stir, evaporate, stir, evaporate until you have used up all of the stock or 20 Minutes has elapsed.
• Add the prawns to the risotto and stir in. After 1 Minutes add the grated parmesan cheese, briefly stir in and then cover and remove from the heat.
• Heat a frying pan and fry the chorizo until the oil starts to leach out. Add the chicken to the frying pan and fry for 3 Minutes over a medium heat.
• Remove the lid from the risotto, season, now add the chorizo, chicken and pipers potion. Stir for the final time.
• Serve up onto two plates and enjoy.

LEMONY PRAWN & CHORIZO RICE POT

Steps:

• Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

PRAWN RISOTTO

Steps:

• Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
• Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
• Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
• Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
• Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
• Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.