Prawn And Mushroom Risotto Recipe
Ingredients
| 1 kg prawns, with shells | ||
| 2 tbsp + 4 tbsp extra virgin olive oil | ||
| 3 cups Arborio, Carnaroli or basmati sela rice | ||
| Chicken stock | 8 Cup (16 tbs) | |
| Dry white wine | 3 Cup (16 tbs) | |
| 2 medium-sized onions, sliced | ||
| Garlic | 1/2 Clove (5gm), chopped | |
| 1/2 cup finely chopped spring onions | ||
| Bay leaves | 2 | |
| Cloves | 3 | |
| Star anise | 2 | |
| Black peppercorns | 6 | |
| 2 tspdriedoregano | ||
| Salt | To Taste | |
| Button mushrooms | 500 Gram, sliced | |
| 1 cup bechamel sauce | ||
| 2 tbsp cream with a pinch of sodium bicarbonate | ||
| Parsley | 2 Tablespoon, finely chopped (Garnish) | |
Directions
GETTING READY
1)Clean and devien the prawns, reserving prawn heads and shells.
2) Wash and drain rice and set aside
MAKING 3)In a frying pan, fry prawns in oil for 3-4 minutes and drain on kitchen paper. Set aside.
4)In a large saucepan combine reserved prawn heads and shells, chicken stock and wine and boil for 20 minutes. Then strain and set aside.
5)In a skillet, heat oil.
6)Add onions, garlic, spring onions, bay leaves and whole spices to the hot oil and saute.
7) When onions are soft and translucent, add drained rice and some oregano and saute for a while
8)Pour in 1 cup stock of prepared stock and salt and boil.
9)Cook till stock is absorbed, stirring frequently.
10)Add prawns and mushrooms and cook rice till tender and creamy, adding more stock if required.
11)Stir in bechamel sauce and cream, sprinkle with parsley.
SERVING
12)Serve the risotto hot.
1)Clean and devien the prawns, reserving prawn heads and shells.
2) Wash and drain rice and set aside
MAKING 3)In a frying pan, fry prawns in oil for 3-4 minutes and drain on kitchen paper. Set aside.
4)In a large saucepan combine reserved prawn heads and shells, chicken stock and wine and boil for 20 minutes. Then strain and set aside.
5)In a skillet, heat oil.
6)Add onions, garlic, spring onions, bay leaves and whole spices to the hot oil and saute.
7) When onions are soft and translucent, add drained rice and some oregano and saute for a while
8)Pour in 1 cup stock of prepared stock and salt and boil.
9)Cook till stock is absorbed, stirring frequently.
10)Add prawns and mushrooms and cook rice till tender and creamy, adding more stock if required.
11)Stir in bechamel sauce and cream, sprinkle with parsley.
SERVING
12)Serve the risotto hot.
Chef
