Lemon and Prawn Risotto
Servings 6
Prep time
15 minsCook time
30 minsTotal time
45 minsIngredients
Method
- In a large saucepan, combine stock concentrate and hot water. Bring to the boil then turn off heat, leaving the pan on the element.
- In another large saucepan, heat butter over medium heat. Add onion and cook, stirring regularly, until soft and translucent.
- Add rice to pan and cook, stirring, for around 2 minutes or until rice is just starting to crackle. Add wine then cook, stirring, until absorbed.
- Stir stock then add 1 ladleful (about ¾ cup) to rice mixture and cook, stirring, until absorbed. Repeat 1 ladleful at a time until all but 1 ladleful of stock has been added and absorbed by the rice.
- Add prawn cutlets and lemon zest. Cook, stirring, for 1–2 minutes, until prawns are just pink. Turn heat off, leaving the pan on the element. Add most of the grated parmesan (keep a little aside for serving) then cover pan with lid and leave to stand for 3 minutes (no peeking!).
- Remove lid and stir until well combined and creamy. Risotto must ooze over the plate—it should run almost like a soup—so if it’s a bit thick, add as much of the remaining stock as necessary and mix.
- Season to taste with salt and pepper. Transfer risotto to serving plates, sprinkle over parsley and remaining parmesan and serve immediately.
Simon says ...
It’s super important that there is no colour in the onion… watch the heat and stir often while cooking to keep the onion moving.
When cooking the wine down with the rice, and after adding each ladleful of stock, the rice is ready for the next addition when you scrape the wooden spoon through the mixture and the pan is dry on the bottom.
It will take around 25 minutes to add/cook/absorb all the stock and the rice should be al dente.
Ensure rice mixture is just ticking over at a gentle simmer, you don’t want it at a rapid boil.