Following on from the Tuesday post, I’d like to share with you a recipe for a risotto that I’ve really fallen for. It’s easy, quite light and super tasty. The lemon zest gives the dish a light freshness that makes this risotto a real treat. it’s important to use shrimp or fish stock for this recipe otherwise the prawns might just feel like a garnish and not well incorporated.
Serves 2 as a main course or 4 first courses
For the stock:
A couple of lugs of olive oil
One small celery stick chopped roughly
One medium onion chopped roughly
Shells of 12 large prawns including heads
1 bay leaf
1 tbsp of peppercorns
Salt to taste
In a medium pot heat the oil and sauté the shells with the onions and the celery until the shells are a bright pink (3-5 mins) pour hot water over the shells to just cover them (but no less than 850ml) add the bay leaf, the peppercorns and let simmer over a medium low heat for about 3o-40mins. Season with salt and then strain the mixture into another pot or bowl and keep warmed.
For the risotto:
250g of Arborio or Carnaroli rice
750ml – 1L of good shrimp or fish stock
1/3 glass of white wine
4 garlic cloves (chopped)
1 medium onion (chopped)
12 Large prawns
2 tbsp of freshly grated Parmesan cheese
Olive oil (as outlined below)
Salt and pepper to taste
Juice of 1/2 lemon
1 lemon’s zest
Over a medium high heat in a large pot, warm the a couple of lugs of olive oil, add to it the onion and 2 garlic cloves and saute for a couple of minutes. Add the rice and saute some more (5ish minutes) until the rice grains start to get toasted. Add the white wine and stir in until it’s reduced by about half (a couple of minutes more) Now add a cup of the stock and reduce the heat to medium. Stir the rice well to help it absorb the stock, and add in more stock by the ladleful as it gets absorbed.
In another pan, heat another couple of tbsp of olive oil and, once hot, saute the remaining 2 garlic cloves in it. After about 2mins, add the shrimps/prawns and cook off for about a minute on one side, until they’re pink and opaque. Flip over and cook for another minute on the other side, making sure that they’ve lost their translucency. Remove from the heat and reserve on the side with the residual oil and garlic.
Once you’ve had your rice on the heat with constant stirring for about 15min, it should start feeling done, add the lemon juice, the lemon zest and the prawns/shrimps. Cook for another 2-3mins until the rice grains are nice and al dente, making sure that the risotto is loose and wetter in the pot than you imagine wanting to eat it (risotto continues to absorb moisture for a while after it’s off the heat).
Once plated, drizzle a bit of extra virgin olive oil over the risotto and garnish with chopped parsley and some lemon zest. This should be a home run! Hope you enjoy.