Lemon Prawn Risotto
When we asked Brian (our guest chef for this week) what the inspiration behind his dish was he said “I had a lemon risotto in a restaurant once and I thought, hmmm, that would be nice with prawns, with perhaps the addition of sage and butter. And it worked. And I’ve made it about 60 times since!”
- 2 cups of arborio rice
- 2 lemons (grated zest and juice)
- 1 cup of parmesan
- I small bunch of chives – chopped
- 2 cups of white wine
- 500ml of chicken stock (warmed in saucepan)
- Salt and pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- large raw prawns
- Bunch of Sage
Add lemon zest to oil and butter in large pot. Add rice cook for 2 mins. Add wine. When liquid reduces add a ladel of chicken stock. Add chives and salt and pepper. Repeat ladeling and reducing stock until rice is al dente. When rice is cooked add parmasan and stir in.
While rice is cooking put prawns on tin foil in grill. Brush with melted butter and sprinkle with chopped sage and grill. Serve up rice. Chuck the Prawns on top and eat.