Saturday, September 19, 2015

Venetian Risotto

Ingredients:

Shelled and deveined prawns,  1 cup
Rice 1 and 1/4 cup (arborio)
Stock (1/2 cup), stock from the prawn shells is best.
Onion 1/2
Garlic 6 cloves
Olive oil 2 tbsp
Saffron 1/2 tsp
Bay leaf, one
Salt
Black pepper
Butter 2 tbsp.

Method

Soak rice and set aside for 10 minutes. Chop onion and garlic. Heat olive oil in a frying pan and add peeled chopped garlic, onion and bay leaf. Fry till translucent. Add prawn, salt and pepper and fry till the prawn turns translucent. Add the rice and stock and adjust the water. Stir when nearly cooked and add saffron and butter.

Variants: Add 1/2 cup of white wine. Substitute 1 tbsp tomato puree instead of saffron.

4 comments:

  1. Sounds great, must try it. When did you make this?

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  2. Last weekend. Frozen prawns brought down the level a bit.

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