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Tuesday, December 25, 2012,11:10 PM by
J.Sujatha

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RISOTTO WITH PRAWNS AND GARLIC

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and very gently fry the garlic for about 5 minutes, take care not to let it brown.
  • Then add rice and toast the grains until crackling hot. Add the wine and stir for 1-2 minutes until the alcohol has evaporated, then add the small prawns and stir again.
  • Begin to add the stock. Pour in 3 ladles and stir gently until most of the liquid has been absorbed.
  • Then lower the heat continue to cook the rice by adding 2 ladlefuls at a time, wait till the rice absorb the liquid each time before adding more.
  • When the rice is tender but still firm to the bite, take the risotto off the heat and stir in the parsley and seasoning. Add one more ladle of stock then cover and Ieave to rest for about 5 minutes.
  • Make the garnish. Heat the oil in a wide, shallow pan and gently fry the chopped garlic for about 1-2 minutes.
  • Add large prawns fry on either side for about 2-3 minutes, or until cooked throughly.
  • Serve on warmed plates, with a large prawn sitting jauntily on top of each portion.

INGREDIENTS

  • 50 grams unsalted butter
  • 3 garlic cloves, crushed
  • 400 grams Arborio rice
  • 100 ml dry white wine
  • 300 grams cooked small prawns (shrimp)
  • 2 litres full-flavoured fish stock, kept simmering
  • 50 grams chopped fresh flat leaf parsley
  • 50 ml Cooking oil
  • ½ garlic clove, finely chopped
  • 4 large raw prawns (shrimp)
  • Freshly milled black pepper and Salt

6 comments for “Risotto with Prawns and Garlic”

  • Posted Sunday, February 12, 2023 at 5:44:12 PM

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