TIGER PRAWN RISSOTO

This fragrant risotto has perfect texture –moist and creamy ,with a satisfying “bite”to the rice .if you prefer ,you can use cooked prawns instead of raw –simply heat them through in the rice before serving .

Serves 4

Ingredients

Pure vegetable oil spray

1 small onion, peeled and finally chopped

4 baby leeks, trimmed and finally sliced

250 gm risotto rice, such as Arborio

900 ml stock made from each 300ml of fish, chicken and water

400 gm raw tiger prawns, peeled

115 gm frozen petit poise

40 gm freshly grated parmesan cheese

Preparation

1.       Coat a large sauce pan lightly with vegetable oil spray. Add onion and leeks and cook over medium heat.

2.       Add the rice and cook for 3 minutes. Stirring continuously, so that the grains are completely coated and slightly translucent.

3.         Pour a ladle full of hot stock over the rice, stir and increase the heat so that the risotto bubbles gently. Stir continuously until the first batch of stock is absorbed. Continue adding and stirring in the stock, until rice is almost tender. But still a dente, or firm to the bite.rissoto should have a moist consistency so, if necessary, add a little more stock.

4.       Add the prawns and petit poise and stir into the rice. Turn up the heat and cook for a further 5 minutes until the prawns have cooked to bright pink.

5.       Remove from the heat, stir in the parmesan cheese and serve immediately.