Prawn Risotto Pour René

Enjoy!

Ingredients (for four)      Prep time 20 minutes      Cook time 20-25 minutes

1 cup arborio or carnaroli rice
Butter
Extra virgin olive oil
Spring onions
Parmesan cheese (finely grated and shaved)
10 large prawns or gambas
Vegetable or fish stock (optional)
Garlic, chopped and pressed
1 Chopped spanish or red onion
Salt and Pepper
Dash of fish sauce
Bit of parsley for garnish

Method

To prepare the prawns, remove their heads and shells, saving them in a saucepan. Slit the prawns down the centre of their backs and remove the black stringy strand of digestive system material and discard. Store prawns in ice water or in fridge while stock is prepared.

In the saucepan with the shells and heads add the chopped onion, and a small amount of either olive oil or butter. Sweat down the onion and 1 chopped of clove garlic over low heat until they're translucent -- no colour and then add 1 litre of water and the shells and heads from the prawns. Add the fish sauce and bring to a boil. At this stage reduce the mix to a simmer and let it bubble away for half an hour. If using commercial stock mix to augment this mix add it as the pan comes to a boil and stir to make sure it dissolves. If you are not using a stock mix then some salt will be necessary. Strain the broth through a fine sieve and discard all but the liquid.

In another saucepan add a few millimeters of oil and the rice. Using a wooden spatula swish the rice around in the oil over medium heat, covering and thoroughly coating the rice. Do not scorch rice. Add more chopped onion and continue stirring for a short period.

Then begin adding the warm stock one ladle at a time, continuing to stir constantly. As the rice absorbs the stock it will dry out and more should be added. After 10 minutes check the rice for softness and again at 15 minutes. If the rice is nearly soft enough to eat, add the spring onions, the prawns, some pressed garlic, about 1 tablespoon grated parmesan and a knob of butter. Continue to stir and add stock, though be careful not to waterlog the rice at this stage.

Mix should be creamy at this stage and prawns will be pink. Do not overcook. Spoon into pasta bowls and shave thin slices of parmesan over each serving, along with a sprig of parsley.

Bon appetit.