Prawn And Mushroom Risotto
|Prawns||1 Kilogram (With Shells)|
|Extra virgin olive oil||5 Tablespoon|
|Arborio/Carnaroli / basmati sela rice||3 Cup (48 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Dry white wine||3 Cup (48 tbs)|
|Onions||2 Medium, sliced|
|Garlic||1⁄2 Clove (2.5 gm), chopped|
|Spring onions||1⁄2 Cup (8 tbs), chopped|
|Dried oregano||2 Teaspoon|
|Button mushrooms||500 Gram, sliced|
|Bechamel sauce||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, finely chopped|
1)Clean and devein the prawns, reserving prawn heads and shells.
2) Wash and drain rice and set aside
MAKING 3)In a frying pan, fry prawns in oil for 3-4 minutes and drain on kitchen paper. Set aside.
4)In a large saucepan combine reserved prawn heads and shells, chicken stock and wine and boil for 20 minutes. Then strain and set aside.
5)In a skillet, heat oil.
6)Add onions, garlic, spring onions, bay leaves and whole spices to the hot oil and saute.
7)When onions are soft and translucent, add drained rice and some oregano and saute for a while
8)Pour in 1 cup stock of prepared stock and salt and boil.
9)Cook till stock is absorbed, stirring frequently.
10)Add prawns and mushrooms and cook rice till tender and creamy, adding more stock if required.
11)Stir in bechamel sauce and cream, sprinkle with parsley.
12)Serve the risotto hot.