Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 550 g Head-on raw prawns in their
- ; 500g/1lb 2oz headless raw
- ; their shells
- 1 1/4 l Vegetable or chicken stock
- 2 Shallots; chopped
- 300 g Risotto rice eg vialone
- 1 sm Spri rosemary; 4 cm long
- 250 g Ripe tomatoes; skinned,
- ; and chopped
- 1 Generous glass dry white
- ; ml
- 3 tb Chopped sweet cicely
- 30 g Parmesan cheese; freshly
- 85 g Unsalted butter
- 2 tb Chopped parsley
- Salt and pepper
- 1 Bay leaf
- 2 Garlic cloves; chopped
Preparation
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.
