Just what the world doesn’t need, another risotto recipe. Could I suggest that if you want a simple prawn risotto recipe, go back and search again. This one is not simple and needs lots of work. This extreme recipe produces an extreme result. It is worth the trouble. But, it is trouble. So if you want something nice and simple, it’s been nice knowing you. If you want something really, really delicious, get your sleeves rolled up.
This recipe is in essence simple enough but, you will need to add my Extreme Prawn Stock to really bring out the prawn punch that makes this so special. The ingredients list is as follows:
- 300 grammes of risotto rice (Arborio in this case)
- 1 litre (2 pints of fish stock)
- 12 – 18 Dublin Bay prawns shells, heads, claws and all the bits.
- 2 onions
- 1 red chilli
- A small handful of chives
- 2 glasses of white wine
- 2 to 3 ‘Prawn Bombs’ (See post mentioned above.)
- Some olive oil
- Salt and pepper to season
- A few small knobs of butter
- An unwaxed lemon
Shell the prawns. Add the prawn shells, heads and other bits to fish stock in a saucepan, along with an additional 500ml (pint) of water. Add in the prawn bombs too. These will dramatically intensify the prawn flavour.
Simmer the heads and shells for half an hour to an hour. Sieve them off and reduce the resulting stock to about 1 litre (2 pints).
Side note on leftover shells and bits: Put them in a plastic bag and get them straight into the waste. They will get as pungent as a week old skunk carcass if you don’t. This will not endear you or your risotto to your friends and family.
Reheat the prawn / fish stock, to just below boiling, while you chop up the onions, chilli and chives.
Soften the onions in some olive oil slowly bringing them to translucent. Then add the rice and stir to cover the rice with onion / oil.
When the rice has absorbed the oil and some of the onion flavour, it will feel gritty in the pan. The heat remains fairly low throughout the process. When it gets to this stage, add in one of the glasses of wine. pour the other and keep beside the stove. You will sip it over the next half an hour while you slowly, very slowly, prepare the risotto.
When the rice has absorbed the wine and the alcohol has evaporated, it will again start to feel gritty in the pan. Add a ladle of stock and stir gently until this has been absorbed. Take a sip of wine and repeat the process.
When the rice has absorbed all the stock and you have absorbed the glass of wine, you need to taste the rice. It should be nearly, but not quite, cooked. There is no way to guide you on this but to try it and to get a feel for it. The prawns will take only a few minutes to cook in the rice so get this bit right – No pressure!
Add in the chives and chilli when the prawns are about half-cooked.
Add in the few knobs of butter and put the lid on the pan. Leave for a few minutes. This will finish the rice and the prawns.
Grate on a little lemon rind when in the bowl. Give it a small squeeze of lemon juice too. Serve immediately with more of the wine as an accompaniment.
This will be the most prawn flavoured prawn risotto you will have ever tasted. At the risk of sounding like a boastful egotist, this is fantastic. Try it and you will agree.