From Executive Chef - Johnny Datt
Summer Prawn Risotto with saffron
500gm Arborio rice
1 kg peeled, de-veined prawns
250ml white wine
375ml chicken stock
60ml olive oil
30g butter
2 medium onions – finely chopped
4 cloves garlic – crushed
2 lemongrass stems – very finely chopped
1 capsicum – diced
1 carrot – finely diced
30g fresh parsley – coarsely chopped
1 red chilli - chopped
½ tblsp fresh thyme leaves
20g grated parmesan cheese
5g saffron
1 tsp brown sugar
Grated rind of 1 lemon
1 bunch of asparagus spears
Extra grated parmesan
Heat butter and olive oil in a saucepan and sauté onions over medium heat until soft. When onions are almost golden brown, add garlic and chilli. When garlic is fragrant add lemon grass, carrot and capsicum. Stir in the rice and prawns and cook until grains start to swell and burst. Add the white wine and chicken stock. Stir until most of the liquid is absorbed by the rice. Add saffron, salt, pepper, sugar and lemon rind.
Cover with lid and continue cooking in an oven for 15 minutes at 180 degrees. Stir in the parsley, thyme, parmesan and basil. Fry asparagus spears in pan on medium heat with a small amount of butter. To make parmesan chip, place a tablespoon of grated parmesan on a tray lined with baking paper. Place in hot oven until cheese starts to melt and lightly brown. Allow to cool then peel off baking paper. Serve risotto with asparagus spears and parmesan chip placed on top.
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