Prawn, Sweet Cicely and Tomato Risotto RecipeOrigin: Italy Period: Traditional |
Ingredients
550g prawns (with shells) 
Prawn, Sweet Cicely and Tomato Risotto Preparation:Method:Peel the prawns, separately reserving the flesh and shells. Heat 15g of butter in a large pan and when foaming add the prawn shells and heads. Stir-fry until they turn pink then add 600ml water and bring to a boil. Reduce to a simmer and cook for 30 minutes. Strain into a bowl and discard the shells. Remove the prawn guts (the black line down the back) if desired (personally, I never do this, but I'm used to West African cooking and eating where the heads and everything are eaten). Return the stock to a simmer and keep hot. Now melt 45g butter in a pan, use to fry the shallots and garlic very gently until soft and translucent then add the rosemary, rice and bayleaf to the pan and stir-fry for 1 minute, until the rice is coated in the butter and becomes translucent. Add the tomatoes, parsley and wine. Stir continuously until all the wine has been absorbed then add a generous ladle of stock. Continue cooking, stirring all the while, until all the stock has been absorbed then add another ladle of stock. Carry on like this until the rice is tender (but retains some bite). The consistency at this point should be slightly 'soupy' as the mixture still has a little while to cook yet. This process should take about 25 minutes. Season with salt and plenty of pepper and raise to the lowest simmer possible. Now add the prawns and sweet cicley and cook, stirring all the while for a further 2 to 3 minutes, until the prawns are heated through and have turned pink. Finally add the remaining butter and the cheese, adjust the seasonings and serve. |
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