Prawn Risotto

Product :paprika
Category : rices
Nº of Portions :0
Origin : -
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
Peel the prawns and remove their heads. Wash the heads and shells thoroughly and keep aside. De-vein the prawns by making a deep cut down their backs, then removing the black vein. The deep cut will also make them curl up as they cook. Wash the prawns under the cold tap, drain them in a colander and dry with kitchen paper. Rub them with the crushed garlic and about ˝ teaspoon salt. Refrigerate. Now make the stock Heat 1 tablespoon of olive oil in a saucepan and fry half the shallots or onions for 1 minute. Then add the prawns shells and heads. Continue stirring for a minute or two, and add the paprika and bayleaf. Stir again, and add the water. Bring to the boil, and simmer gently for 20-25 minutes. Strain the stock through a sieve lined with muslin into another saucepan. Up to this point, everything can be done up to 24 hours in advanced, in which case allow the stock to cool and store it in the fridge.
Advice :
1,1 Kg ? 1,4 Kg uncooked king prawns, in their shells and with heads
8 shallots or 2 onions, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 bay leaf
1,7 litres cold water
285 ml good dry white or rosé wine
55 g butter
340 g Arborio or vialone nano rice
1,1 litres prawn stock
Salt and cayenne pepper to taste
2 tablespoons freshly grated parmesan cheese
4 tablespoons cream (otional)
3 tablespoons chopped flat-leaf parsley

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