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Posted on March 03, 2017
The specifics to making risotto are very simple: you need the right kind of rice, the best possible stock, a heavy-bottomed pan of the right width and depth, a favourite wooden spoon and a little patience.
This quick and easy prawn risotto is by chef, author and tutor Valentina Harris – perfect for a simple yet delicious supper.
75g unsalted butter
1 onion, finely chopped
¼ celery stick, finely chopped
300g risotto rice, preferably Arborio
½ bottle dry white wine, such as Pinot Grigio
1 litre approx. chicken or vegetable stock, kept at a low simmer throughout
300g cooked, peeled prawns
2 tablespoons chopped flat-leaf parsley
Sea salt and freshly milled black pepper
Heat half the butter in a deep, heavy-bottomed pan and fry the onion and celery gently until soft and translucent. Stir in the rice and toast until the grains are opaque and crackling hot.
Stir in a glass of wine and bubble gently for 1 minute, then carry on gradually adding the wine a glassful at a time, waiting for each addition to be absorbed before adding the next.
Now start gradually adding the hot stock, two ladlefuls at a time, allowing the rice to absorb it before adding more. Continue adding the stock in this way until you have added almost all of it, then stir in the prawns so they have time to heat through while the rice finished cooking.
After a total cooking time of about 20 minutes, when the risotto is creamy and the rice is tender but still just firm to bite in the centre of the grain, remove from the heat. Stir in the remaining butter and the parsley. Adjust the seasoning.
Cover the pan and leave the risotto to rest for 4 minutes.
Stir once more, then transfer to a warmed platter to serve.