Prawn Risotto

with Leeks, Fennel & Fresh Basil

Prawn Risotto

Prawn Risotto

Ingredients:

Prawn stock, recipe follows
3 Tbs extra virgin olive oil
¼ cup finely chopped onion
¼ cup finely chopped fennel
2 cloves garlic, minced
1 ½ cup Arborio rice
1 Tbs tomato paste
1 cup sauvignon blanc
1 Tbs lemon juice
Salt and pepper
2 Tbs unsalted butter
¼ cup chopped basil and Italian parsley

Instructions:

Bring prawn stock to a boil; reduce heat to a simmer.

In a deep 10-inch skillet or sauce pan, heat the olive oil and add the onion and fennel. Saute 1-2 minutes until the vegetables are softened, but not browned. Add the garlic and rice, stirring until the rice is opaque, about 2 minutes. Add the tomato paste, mixing well, then add the sauvignon blanc and a large ladle of the boiling stock (about 4 oz). Continue stirring until the liquid is absorbed, then add more liquid, waiting each time until the liquid is absorbed, for about 15 minutes. The rice should still be still undercooked. Add the reserved prawn pieces*, and more liquid and continue to cook about 2 minutes until the rice is tender, but still with al dente. You may not use all the liquid. Season the risotto with lemon juice and salt and pepper to taste. Remove from heat and stir in the butter and fresh herbs. Serve immediately.

  • if the prawns are completely cooked, add just at the last minute to heat through but not toughen the meat.

Prawn Stock

Ingredients:

½ cup coarsely chopped leeks
½ cup coarsely chopped fennel
¼ cup coarsely chopped yellow onion
1 carrot peeled and chopped
1 bay leaf
2 clove garlic
2 sprigs fresh basil
½ lemon
1 cup sauvignon blanc
1 pound 16-20 prawns in the shell
3 quarts water

Instructions:

Place all of the above ingredients, except the prawns in a large pot and bring to a boil. Simmer for 20 minutes and then add the prawns. Cook for 1 minute, remove from the pot and place on a shallow pan directly into the refrigerator to cool. Peel the prawns when cool enough to work with and put the shells back into the water. The prawns should be slightly undercooked. Chop the prawns into 1” pieces and keep refrigerated until ready to use. Continue to cook the liquid for 30 minutes and then strain out all the vegetable and reserve the liquid.

Wine Pairings