Wholesome Food: Risotto
I love Italian food! What do i like about it......gee where do i start. Perhaps its my innate love for carbohydrates (despite what it does to my waistline), combined with my weakness for cheese and salty food....it is a cuisine i cannot see myself ever disliking.
Since University days, i have cooked pasta to death. To me, pasta is my definition of "fast-food", simple, easy and wholesome, an "All-in-one meal". The strangest thing is, i have never tried cooking a Risotto. As i was explaining to my buddy Deetour chick, it is probably because of how the italians cook their risotto, to me its usually too rich and creamy for me to finish the entire plate, thus, i avoid risotto in general. But it does not stop me from attempting a risotto of my own. I adapted my recipe from Delia Smith. I was salivating when i first read that recipe and told myself i HAD to give it a shot!
Tiger Prawns Risotto with Prawn Stock
6 tiger prawns; peeled leaving tail, de-veined
175g Arborio Rice
780g lobster bisque (i couldnt find lobster bisque, i chanced upon a jewel in Deetour chick's fridge; Home-made Prawn Stock!)
50g Gruyere cheese; i didnt have that, i substitued it with good-old Parmesan cheese, shredded
2 tbsp whipping cream
sea salt & black pepper
Pre-heat oven to 150 degrees C; place baking dish in oven to warm
in a medium-sized saucepan, melt butter over medium heat, saute onions for 7-8min until soft.
Stir in rice into the buttery juices so that it gets a good coating then pour in the prawn stock and sherry and bring it to simmering point. Season with 1 tsp sea salt and ground black pepper.
Pour in whole lot into the baking dish that has been warming in the oven and return to the oven uncovered for 35min.
After 35mins, remove dish from oven and change settings to grill on the highest setting.
Taste the risotto to check on seasoning then drizzle cream over, place prawns on top and sprinkle shredded cheese over.
Place the dish under the grill for 2 mins or until cheese is brown and bubbling.
Risotto: Fresh out of the oven!!
Here i served it with Deetour chick's wondefully yummy Baby Spinach Salad with Tomato & Olive Pesto and Red Pesto. The recipe can be found on our group blog, Dias Deliciosos.