400 g prawns, shelled and deveined;cut in half if large
70 g unsalted butter
1 onion, finely chopped
1 clove garlic, crushed
2 ribs celery, finely chopped
1 large carrot, finely chopped 350 g arborio rice
2 litres hot Fish Stock
(approximate amount; page 209) salt and milled black pepper
50 ml dry white wine
Heat the oil and half the butter in a large heavy saucepan over medium heat and fry the onion and garlic until translucent. Add the celery and carrot and cook until softened. Mix in the rice and parsley.
Add 250 ml hot fish stock and cook, stirring constantly, until absorbed. Continue in this way until most of the stock has been used up.
Watchpoint: Never drown risotto by adding too much liquid at a time!
Season with salt and pepper, mix in the prawns and cook for 5 minutes more, stirring and adding a little more stock of necessary. Check if the risotto is tender but still firm to the bite.
Remove the pot from the heat, add the wine and remaining butter. Cover and set aside for 2-5 minutes before serving. Serves 4
Prawn Bruschetta
250 g medium prawns, shelled and deveined 30 ml extra virgin olive oil
2 cloves garlic, crushed
2 ml chopped fresh red or green chilli
15 ml chopped fresh parsley salt and milled black pepper 4 slices country bread, about 2 cm thick
2 cloves garlic, peeled and cut in half lemon wedges for garnish
Neatly cut each prawn into 3 pieces. Heat the olive oil in a small saucepan and fry the garlic and chilli over medium low heat for 1-2 minutes. Add the prawns and parsley, increase the heat and fry for 1-2 minutes until the prawns are cooked. Season with salt and pepper.
Toast the bread on both sides and rub with cut garlic. Arrange on warm plat and spoon prawns and pan juices on top. Serve immediately, with lemon wedges for squeezing.
Serves 4
