Rissotto and Tiger Prawns

SAFFRON RISOTTO WITH TIGER PRAWNS

Serves (4)

8             Tiger Prawns

1             Cup risotto

1             12 oz. Carton of organic chicken stock

½            Cup carrots

½            Yellow or purple onion

1             Teaspoon butter

1             Clove garlic (optional)

½            White wines

2             Tablespoons Herbs de Provence. 

2             Tablespoons olive oil

Instructions:

Simply sauté the onion and carrots in butter and olive oil, for approximately five (5) minutes or until onions are translucent.  Add 1 cup of risotto and stir well to allow the risotto absorb the flavors of the carrots and onions.   Reduce the heat to medium temperature, then add ½ cup of white wine and let the wine absorb.  In another pot, heat up the chicken stock.  Keep hot but do not bring to a boil.   Once the wine is absorbed into the risotto add a cup of chicken stock and stir slowly.  Once the liquid is absorbed keep adding the chicken stock until the risotto is creamy and  al dente. (Not too soft or too tender).    

Season tiger prawns with salt, pepper and herbs the Provence.  (When using frozen shrimp you need to place the shrimp under cool running water until tender).  Heat a pan at high temperature and cook shrimp about 1 minute on each side.  Remove the shrimp from the pan and set aside.  Deglaze the pan with about ¼ cup white wine until reduced.  Add this sauce to the risotto and stir well. 

Plate the risotto and top each plate with two shrimp per person.  Serve as a first course using three tiger prawns or an appetizer using two tiger prawns per person.

 Recipe Courtesy of

Martha Greenwald

Martha's Good Nature