Best of World - Recipes

Ingredients :

• 4 cups Prawn Stock, warm
• 5 tbsp Olive Oil
• 2 tbsp Onions, chopped
• 3 tbsp garlic, chopped
• 2 cups Arborio Rice
• 2 cups White Wine
• 1 tsp saffron threads
• 1 tbsp tarragon, chopped
• 1 tbsp coriander, chopped
• 12 Jumbo Prawns
• ¼ tsp chilli flakes
• ½ cup white wine
• ¼ cup Parmesan Cheese
• Salt and Pepper to taste

• In a bowl, mix 1 tbsp olive oil, 2 tbsp wine, chilli flakes, lemon zest, 1 tbsp garlic, tarragon and prawns. Season with salt and pepper and marinate for 20 minutes in the refrigerator.
• Heat a large sauce pan over medium heat, and sauté the onions and remaining garlic until the onions are soft and translucent.
• In a separate skillet, grill the marinated prawns on either side for about 2 minutes.
• While the prawns are grilling, add the rice and saffron to the saucepan with the onions and garlic. Cook, stirring constantly, until the rice is coated and opaque.
• Add the wine to the rice and continue cooking until the liquid is almost evaporated.
• Ladle in 1 cup of prawn stock into the rice. Simmer and slowly stir until the rice has absorbed the stock. Add remaining stock, one ladleful at a time, simmering and stirring the rice all the time. Allow the rice to absorb the stock before adding another ladle.
• Cook for about 20 minutes, until the risotto is slightly firm and creamy.
• Gently fold the prawns into the risotto. Add grated Parmesan cheese and cook until cheese melts.
• Adjust salt and pepper to taste.
• Serve with chopped coriander garnishing.