Citrus Risotto With Garlic Chile Prawns Recipes

CITRUS RISOTTO WITH GARLIC-CHILE PRAWNS

Steps:

• In a large saucepan, bring the stock to a boil. Reduce the heat and keep it at a simmer.
• Place another large heavy-based saucepan over medium heat and add 1 tablespoon of the oil, the onion, salt, and half the butter. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
• Add the rice and stir for 1 to 2 minutes, or until the rice is well coated.
• Gradually add the simmering stock to the rice, 1 cup at a time, stirring constantly and making sure the stock is absorbed before you add more. This should take 20 minutes total and the rice should be al dente and creamy.
• Remove the saucepan from the heat and stir in the remaining butter, lemon zest, lemon juice, and pepper to taste. Cover and let sit for 3 minutes for the flavors to develop.
• Meanwhile, in a mortar and pestle, pound the chile and garlic. Heat the remaining 2 tablespoons of the oil in a skillet over medium-high heat until hot but not smoking. Season the prawns with salt and pepper. Cook, shaking the pan, until the prawns are just opaque, about 2 minutes. Then add the chile and garlic and cook for 1 minute. Remove from the heat.
• Stir the risotto and divide it among 4 bowls. Toss the prawns with the parsley and then place on the risotto. Serve with lemon wedges.

CITRUS RISOTTO WITH GARLIC CHILLI PRAWNS

Steps:

• Place the stock in a large saucepan and bring to the boil over a high heat; reduce heat and keep at simmering point.
• Place a large heavy-based saucepan over a medium heat and add the olive oil, onion, salt, and half the butter; stir until the onions are translucent, add the rice and stir for 1 to 2 minutes, or until the rice is well coated.
• Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more; this should take 20 minutes and the rice should be al dente and creamy.
• Remove the saucepan from the heat, and then stir in the remaining butter, lemon zest, lemon juice and pepper to taste; cover the saucepan and let sit for 3 minutes for the flavours to develop.
• Meanwhile, pound the chilli and garlic in a mortar and pestle; place the extra olive oil in a frying pan over a high heat and heat until hot.
• Season the prawns with salt and pepper, cook for 2 minutes, shaking the pan, until the prawns are just opaque then add the chilli and garlic and cook for 1 minute; remove from the heat and set aside.
• Stir the risotto and divide between four bowls; toss the prawns with the parsley then place on top of the risotto, serve with lemon wedges.