PREMIUM REWORK Tiger Prawn Risotto
with Dukkah
- Milk
- Egg
Ingredients
175 grams
Arborio Rice
1 unit(s)
Leek
1 pack(s)
White Wine Vinegar
1 unit(s)
Echalion Shallot
250 grams
King Prawns
2 unit(s)
Garlic Clove
15 grams
Unsalted Butter
½ unit(s)
Lemon
2 pot(s)
Dukkah Mix
1 sachet(s)
Vegetable Stock Powder
12 grams
Basil
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
75000 milliliter(s)
Water for the Risotto
Instructions
Halve, peel and chop the shallot into ½cm pieces. Cut the dark green top and root off the leek. Halve lengthways and slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press). Pull the basil leaves off their stalks. Finely chop the stalks and roughly chop the leaves, keep them separate. Cut half of the prawns in half widthways. Keep the whole prawns separate.
Boil the water (see ingredient list for amount) in a saucepan over high heat. Add the vegetable stock pot, stir to dissolve and reduce the heat to low. Heat a glug of oil in a wide bottomed saucepan on medium heat. Add the shallot and leek with a pinch of salt and a grind of pepper. Stir and cook until soft, 5-6 mins. Stir in the garlic and basil stalks and cook for 1 minute.
Pour in the rice and stir together. Cook and stir for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate. Stir in a ladle of stock and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue stirring and adding stock. Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.
When the rice is almost cooked (taste to see!), stir in the chopped prawns, and cook, stirring gently for 4-5 mins until the prawns are pink on the outside and opaque in the centre. Then remove your pan from the heat.
Heat a splash of oil ina frying pan over medium-high heat. Stir-fry the whole prawns until pink on the outside and opaque in the centre, 2-3 mins. When cooked, remove from the heat and add a squeeze of lemon juice. Add half the basil leaves and sprinkle on all of the dukkah.
When your risotto is cooked, add the hard Italian cheese, butter and stir in the remaining basil. Stir well so as the risotto is creamy. Taste and add more salt, black pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the dukkah prawns. Enjoy.
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