recipes 2

risotto prima vera with king prawn pieces

in my experience cooking risotto that people want to eat is always about 3 rules.  varying these never works

  1. use butter
  2. slice and chop ingredients finely
  3. use a heavy bottomed saucepan or dutch oven type casserole dish that will maintain good heat and keep stirring  …  keep stirring  …  keep stirring  …

ingredients

  • 100g butter
  • a good splash and swirl of olive oil
  • 2 cloves garlic, crushed
  • 1 spanish onion, finely chopped
  • cracked pepper to taste
  • 4 sticks of celery, finely sliced and diced
  • 1 capsicum, any colour, you choose, finely chopped
  • 1 bunch of spring onions, finely chopped.  white pieces separate from green pieces.  don’t keep the coarse bits
  • 2 cups arborio rice
  • 1½ cups of white wine
  • 2½ litres of vegetable stock, maybe a bit more, at near boiling point
  • 1½ cups frozen green peas
  • 420g can of sweet corn kernels
  • 12 raw king prawns, shelled and sliced into pieces about the size of a marble
  • 125g coarsely grated parmesan cheese

heat the butter with the olive oil until meltedcooking_spoon_1.png.jpegadd the garlic and Spanish onion together, then add cracked pepper to taste, stir and cook until it wants to go browncooking_spoon_1.png.jpegadd the celery, stir and cook for about 2 minutescooking_spoon_1.png.jpegadd the capsicum, stir and cook for about 2 minutescooking_spoon_1.png.jpegadd the white pieces of  the spring onions, immediately followed by the arborio ricecooking_spoon_1.png.jpegstir all the ingredients making sure the rice grains are coated with butter and oil and continue until the rice grains almost stick to the bottom of the cooking dishcooking_spoon_1.png.jpegthis mix of ingredients must be at a temperature sufficient to make the wine hiss when addedcooking_spoon_1.png.jpegadd the winecooking_spoon_1.png.jpegstir all ingredients until all the wine is absorbedcooking_spoon_1.png.jpegadd about two cups of vegetable stock, keep stirring until the stock is absorbed and the rice grains almost stick to the bottom of the cooking dishcooking_spoon_1.png.jpegkeep adding stock and stirring and absorbing in this manner until the rice seems to be almost cooked – about when you think it has one or two more additions of stock to finishcooking_spoon_1.png.jpegadd the green peas and sweet corn kernelscooking_spoon_1.png.jpegstir in with more stock until the rice is a fraction from being done risotto style – soft to eat without any graining feelcooking_spoon_1.png.jpegadd the king prawns and stir through for a minute or socooking_spoon_1.png.jpegturn the heat off, the risotto should be donecooking_spoon_1.png.jpegstir through the parmesan cheese, let it stand for 5 minutescooking_spoon_1.png.jpeggarnish with the chopped bits of the spring onionscooking_spoon_1.png.jpegit’s ready