King Prawn Risotto
2 Medium onions. Chopped finely.
Olive oil
Garlic - 2 cloves crushed
400g King Prawns Raw with shells removed
50ml White wine
Carnaroli Rice 250g
Bouillon Stock Cube with 800Ml boiling water
Heat the oil in a deep frying pan on a medium heat. Fry the Onion for about 3 minutes add the garlic and cook for another minute. Add the rice and stir constantly for another 2 minutes.
Turn the heat to low and add the stock a laddleful at a time waiting for it to be absorbed before adding more stock. Add the Prawns with the last laddleful of stock. Cook for a further 5 minutes. The rice should have cooked for 20mins for the stock to have gone and the rice should be creamy in consistency.
posted by Fortune's fool @ 12:18 PM
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