RISOTTO WITH PRAWNS

Preparation Method :

• Cook the prawns and make a thick fish paste. Melt 3-4 tablespoons of butter in a pan and fry half the onion, carrot, parsley and half bay leaf.
• When the vegetables are all soft, add prawns and cook them quickly, basting with the brandy until they are cooked.
• Remove the pan from the heat and wait until the prawns are cool enough to handle.
• Once they cooled slightly, remove the prawns from the pan. Peel each prawn, keep both the head and tail shells and the meat.
• Set aside the peeled prawns. Gather together all the head and tail shells and place them in a food processor along with the softened vegetables. Blend until they are completely smooth.
• Slowly melt 100 grams of butter in a saucepan. Add prawn shell and vegetables puree and mix together to form a thick paste.
• Add about 1 ladleful of stock and stir thoroughly, then strain and set aside.
• Melt the remaining butter in a large pan and fry the onion until it is soft and transparent.
• Add the rice and stir until crackling hot, then pour in the wine and stir until it has evaporated.
• Then begin to add the stock 2 ladlefuls at a time waiting for the rice to absorb the liquid before adding more.
• Continue in this way until the rice is tender but still firm to bite.
• Adjust the seasoning and remove the pan from heat; stir in the strained prawn concentrate and the cooked, peeled prawns.
• Mix together with one more ladleful of stock and cover. Leave to rest for 5 minutes, then stir again and serve at once on a warmed platter.