So moving on.
Delicious Prawns with Lemon Risotto
Got the prawn idea from Rick Stein and have matched it with a risotto recipe from Tamasin Day Lewis
So first prepare the risotto
1 tbs olive oil
25 gms butter
2-3 shallots finely chopped
1 stick celery finely chopped
2 cups Arborio rice
150 mls white wine
4-5 cups chicken stock you may need more depending on the rice
1 tbs Rosemary leaves finely chopped
Zest of 1 lemon
To finish
1 egg yolk
Juice half lemon
4 tbs Parmesan cheese, grated
4 tbs full cream
25 gms butter
Sea salt
Freshly ground black pepper
Heat olive oil and 25 gms butter, sauté the shallots and celery till soft and before they colour, add 2 cups Arborio rice and stir around to coat the grains with the shalloty oil, slosh in the white wine, let the wine absorb into the rice
In another pot have 4-5 cups of chicken stock simmering away, and add 1 ladleful at a time stirring fairly constantly until the stock is absorbed and the rice is cooked (you need to taste after 15 mins to get the consistency right…the rice needs to get rid of any little hard centres)
Then throw in the rosemary leaves and parsley and the zest of lemon
Meanwhile mix together in a small bowl, 1 egg yolk, the lemon juice, parmesan cheese, and cream.
Beat well add freshly ground black pepper and sea salt to taste and maybe another squeeze of lemon juice, then add the butter (this gives a lovely sheen), give it all a final good beating and serve in nice big pasta bowls garnished with the prawns (below). So so good.
Hint get yourself a lemon zester and zest the lemons over the bowl to get all the oils.
I have finely peeled the lemon when lacking in a zester and sliced it very finely but zesting is the best.
Now for the prawns…You will need for greedy people
8-10 Large Prawns per person washed, shelled and de-veined
Olive oil 2-3 tbs
Juice 1 lemon
Sea salt
Freshly ground black pepper
For the Gremolta2 cloves garlic crushed and finely chopped
Zest of 1 lemon grated
3 tbs parsley finely chopped
Into a hot pan place 2-3 tbs olive oil, quickly sauté the prawns tossing frequently till pink and gorgeous, season with sea salt and freshly ground black pepper then squeeze juice of lemon let sit a couple of minutes to absorb seasoning.
Meanwhile make Gremolta commonly used as a garnish for Osso Buccho. And sprinkle over the cooked prawns just before serving
If you don’t want to bother with the risotto (but I highly recommend it) these prawns will still be delicious served with boiled jersey benne potatoes and a green salad with lemony dressing.
Leftover risotto turns into a wonderful little cakes.
Just mix in some extra grated parmesan cheese and form a flat cake
Place into a hot pan with 1-2 tbs olive oil, to get it started, turn heat down and cook slowly over med heat until you have a golden crust, turn over and same on other side
Delicious for lunch with a salad or brunch just like a hash brown.
