| 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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