Prawn and Saffron Risotto
|Fish stock||1 1⁄4 Liter|
|Olive oil||3 Tablespoon|
|Onion||1 , finely diced|
|Garlic||3 Clove (15 gm), finely diced|
|Red chilies||2 , finely diced|
|Chopped thyme||1⁄2 Teaspoon|
|Arborio risotto rice||375 Gram|
|Dry vermouth||2 Tablespoon|
|Saffron||2 Pinch, soaked|
|Shelled prawns||36 (Raw)|
|Basil leaves||20 , torn|
|Low fat greek yogurt||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Bring the fish stock to the boil in a large saucepan and keep at a simmer.
Heat another large saucepan and add the olive oil.
Stir in the onion, garlic, chillies, thyme and bay leaves, and cook until the onion is soft but without colour.
Add the rice and cook for 3 minutes.
Add the vermouth and stir until the liquid is almost completely absorbed.
Add the saffron with its soaking liquid and a ladle of hot fish stock.
Before adding further stock, allow the liquid to be absorbed.
Stir the rice frequently.
Continue to add hot stock, a ladleful at a time, allowing each addition to be absorbed before you add the next.
The idea is to keep the rice creamy and thick like a sauce.
As you add more stock, the rice will release its starches and start to puff up.
After about 20 minutes, nibble on a grain of rice to see whether it is cooked; there should still be a little bite to it.
When the risotto is ready it will have a creamy texture, with the grains of rice still separate.
Add the prawns and basil, stirring as you cook for a further 2 minutes.
Fold in the pesto, yogurt and seasoning.