Citrus Risotto With Garlic Chilli 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.

LEMONY PRAWN & PEA RISOTTO

Steps:

• Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
• Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

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.

GARLIC PRAWN RISOTTO

Steps:

• Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
• Set aside.
• Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
• Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
• Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
• Repeat twice by separately adding the remaining thirds of stock.
• Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
• Stir in parsley and season.