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Prawn And Mushroom Risotto

21st.Century.Chef's picture
Ingredients
  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
  Bay leaves 2
  Cloves 3
  Star anise 2
  Black peppercorns 6
  Dried oregano 2 Teaspoon
  Salt To Taste
  Button mushrooms 500 Gram, sliced
  Bechamel sauce 1 Cup (16 tbs)
  Cream 2 Tablespoon
  Parsley 2 Tablespoon, finely chopped
Directions

GETTING READY
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.

SERVING
12)Serve the risotto hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom
Preparation Time: 
10 Minutes
Servings: 
6

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