Risoni Risotto With Prawns
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Risoni Risotto With Prawns
Recipe By Michael Weldon
Ingredients
16 prawns, peeled and cut in half lengthways (save the prawn heads and shells for the stock)
50 g butter
1 onion, diced
2 celery sticks, diced
½ head of fennel, diced
2 garlic cloves, sliced
1 tsp chilli flakes
2 tbsp tomato paste
1 pack risoni
1 cups white wine
1 cup cream
1 jalapeno diced
Squeaky Gate extra virgin olive oil
sea salt
chilli, diced, to serve
Prawn Stock
prawn heads and shells (from the 16 raw prawns)
1 onion, diced
½ fennel, diced
3 garlic cloves, crushed
2 ltr water
Method
In a large stock pot, sweat the prawn heads & shells, onion, fennel and garlic in olive oil. Once the prawns change colour and the vegetables have softened, add in the water and cook for 30 minutes, carefully skim any impurities off the top of the stock. Strain and keep stock warm.
In a large fry pan, fry the onion, celery and fennel in olive oil, season with a pinch of sea salt. Once softened add in the garlic and chilli flakes, fry for 30 seconds.
Add in the tomato paste and fry off for a minute then add in the risoni and white wine, stir through the pan and reduce the wine until all dissolved. Add in a few ladles of the prawn stock and cook until the risoni absorbs all the stock, then repeat the process. Keep doing this until the risoni is hydrated but still has a little texture.
At this stage turn the heat down to low and add in the prawn tail meat and cream. Mix through and stir until the prawns are cooked. Taste for seasoning and adjust to your liking.
Serve topped with diced chilli and a drizzle of olive oil.
