| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Grigson | 4 | servings | |
INGREDIENTS
| 550 | g | Head-on raw prawns in their shells or |
| ; 500g/1lb 2oz headless raw prawns in | ||
| ; their shells | ||
| 1 1/4 | l | Vegetable or chicken stock |
| 85 | g | Unsalted butter |
| 2 | Shallots; chopped | |
| 2 | Garlic cloves; chopped | |
| 300 | g | Risotto rice eg vialone nano; arborio or carnaroli |
| 1 | sm | Spri rosemary; 4 cm long |
| 1 | Bay leaf | |
| 250 | g | Ripe tomatoes; skinned, deseeded |
| ; and chopped | ||
| 1 | Generous glass dry white wine about 200 | |
| ; ml | ||
| 2 | tb | Chopped parsley |
| 3 | tb | Chopped sweet cicely |
| 30 | g | Parmesan cheese; freshly grated |
| Salt and pepper |
INSTRUCTIONS
1 Peel the prawns, keeping the flesh. Heat 15g/ 1/2oz butter in a pan big enough for the stock with room to spare. 2 When foaming, add the prawn shells and heads and stir about until they turn a pretty shellfish pink. Add the stock and 600ml/1 pint water and boil. Simmer for 30 minutes to draw out the prawn flavour and strain. 3 For the Prawns: If you can see a black line running down their backs, make a slit with the tip of a sharp knife down the back and remove the fine black gut from just below the surface. If they are tiger, king or a type of large prawn, halve or third each one. 4 Boil the stock again if necessary and reduce the heat to a thread so it stays hot and does not boil away. Melt 45g/1 1/2oz remaining butter in a wide pan. 5 Fry the shallots and garlic very gently in the butter until translucent, without browning. Add the rosemary, rice and bay leaf to the pan and stir round for about a minute until the rice becomes translucent. 6 Add the tomatoes, parsley and wine. Season with salt and plenty of pepper, and bring to a bare simmer. Stir the rice mix continuously until all the liquid has been absorbed. Add a generous ladleful of stock, and stir until all that has been absorbed too. 7 Repeat until the rice is tender but with a slight firmness to it, though definitely not chalky. The consistency should be verging on soupy, as it still has a couple of minutes to go. 8 The time taken for the liquid to be absorbed and the rice to be cooked should be about 20-25 minutes. 9 Finally stir in the prawns and the sweet cicely and cook, stirring for another 2-3 minutes, until the prawns have turned pink. Stir in the remaining butter and Parmesan, taste and adjust the seasoning, and then serve. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
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