Prawn Risotto

A garlic prawn and porcini risotto

• CuisineItalian
• CategorySeafood
• CourseMains

Ingredients

• 300 gmsPrawns, peeled
• 2 tbspGarlic, minced
• 1 tbspParsley, chopped
• 100 gmsDried porcini mushrooms
• 50 gmsButter
• 150 gmsEschallots, sliced
• 1 cupArborio rice
• ½ cupWhite wine
• 2 cupsChicken stock
•  Salt
•  Pepper

Preparation

1. Marinate prawns in half the minced garlic and the chopped parsley for 1 hour
2. Soak dried porcini mushrooms in ½ cup of water
3. Heat butter in a pan and add the eschallots and remaining minced garlic and fry till soft
4. Add rice and gently stir till rice grains are coated and slightly transparent
5. Add white wine and gently stir till it is all absorbed
6. Add 1 cup of the chicken stock and stir till absorbed
7. Add the soaked mushrooms along with the water and the prawns
8. Add the remaining chicken stock a little at a time, waiting for it to be absorbed before adding more
9. Add salt and pepper