Twitter Updates

    follow me on Twitter

    Thursday, September 15, 2011

    Slut's Risotto Dressed with Roasted Prawns

    Took the inspiration for tonight's dinner from the Putenesca sauce.
    Stole the name from Nigella. That’s what she calls the Famous Pasta Dish
    Pasta Putenesca is attributed to the Poor Local Working Girls.
    Their need for a quick meal into between jobs.
    Just like this, quick as a flash and you have dinner!
    This is a pantry, fridge and Freezer Dinner.

    I’m also extolling the virtues of some products, that I bought from the Food Show.
    Olivado’s Infused Avocado Oils.
    The Chili Oil has a great kick, I love it
    And the Rosemary, a little more gentle but an excellent aroma and taste.

    Also I bought some 'Gourmet Food Specialties' products
    These Kalamata Olives in Balsamic are as GOldilocks Said "just right".
    The dressing is fabulous, just drizzle over anything really
    I used it in this Risotto for that final taste.
    This is a great dish

    So here we go

    2 tablespoons Olivado Chili Infused Avocado oil
    1 red onion finely chopped
    1 cup Arborio rice
    1 clove garlic, finely chopped
    3 filets anchovies finely chopped
    1 tablespoon capers chopped
    1 tablespoon dried oregano
    100 mls white wine

    1 can cherry tomatoes Whizzed up in blender
    Water enough to make 2 /12 cups tomato stock
    1 teaspoon sugar
    6 olives stoned and sliced
    Prawns roasted in oven in Olivado Rosemary oil (as many as you like)
    Salt and freshly ground black freshly ground black pepper
    Zest of 1 lemon

    Method for Prawns
    Toss prawns on an oven tray in oil, salt and freshly ground black pepper
    Cook at 210C for exactly 6 minutes
    Sprinkle with lemon zest and set aside
    1 tbs balsamic dressing
    1 tbs butter

    Place Chili oil in risotto pan over med heat
    Add red onion and cook till soft
    Add rice and stir till covered in the oil
    Add anchovies, capers, garlic and oregano
    Stir well and let the rice toast a little
    Add white wine and reduce
    Meanwhile heat your tomato stock in a pan
    When wine has reduced, start adding the hot stock, a ladleful at a time
    Stir well
    When it has been absorbed add another and keep stirring after each addition
    Keep on adding till the rice has developed an al dente texture

    Add another ladleful of hot stock
    Stir well
    Add  tablespoon of butter 
    Stir well, this gives the finished risotto a nice sheen.
    Taste and add seasoning if you need it.
    It may need a little salt
    And a good grind of Freshly Ground Black Pepper
    Add Olives, Cooked Prawns and
    Just before serving drizzle over some of the Balsamic dressing
    Absolutely delicious

    No comments: