Saturday, February 9, 2013
Prawn & Pea Risotto
I added some Olive Oil to a hot skillet and added a Clove of chopped Garlic and a finely chopped Onion and let cook stirring all the time, Then added the Risotto rice and cooked for a minute or so until they were slightly translucent added a glass of Noilly Prat turned the heat down to a high simmer until the rice was almost screaming and added a ladle at a time of stock, making sure each ladle had properly absorbed into the rice, in all this takes around 15 minutes.
I had reserved a couple of Prawns with heads and Shell to garnish the dish I put them into the simmering stock to cook gently.
For the Peas cooked for a couple of minutes in Chicken Stock and Butter then mashed half of them and added the cooked and mushed Peas at the end of cooking along with some chopped Mint and Parsley, Jamie used Basil, and the juice of one Lemon and the peeled Prawns all only takes a minute or so and served.
A really flavoursome dish, I had a chilled bottle of Chablis with this and some crusty Bread