Lemon Risotto with Spot Prawns
From Alfred
Portale's 12 Seasons Cookbook
2
quarts chicken stock
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 shallots, peeled and minced
1 pound arborio rice
2 teaspoons finely minced lemon zest
1 teaspoon chopped fresh thyme leaves
1/2 cup dry white wine
Prawns:
12 large spot prawns or jumbo shrimp, in the shell
3 tablespoons unsalted butter, melted
(Preferably coarse) salt, to taste
Freshly ground white pepper, to taste
3 tablespoons fresh lemon juice
1/4 cup finely minced fresh chives
To
prepare rice: In a large saucepan over medium-high
heat, bring the chicken stock to a boil. Reduce the
heat and keep the stock warm over low heat.
In
a large pot, combine the butter and olive oil and
heat over medium heat until the butter melts. Add
the shallots and cook, stirring, for about 1 minute.
Cook the rice, stirring with a wooden spoon, for 7
to 10 minutes, until it turns milky white and opaque,
and begins to stick to the bottom of the pan. Add
the lemon zest and thyme leaves; stir to combine. |
|
Add
the wine and stir for about 2 minutes, until nearly
absorbed. Ladle about 1 cup of the simmering stock
into the rice. Cook for about 2 minutes, stirring
often, until the stock is almost completely absorbed.
Add more stock, a cup at a time, stirring gently until
the broth is absorbed by the rice before adding the
next cup.
After about 15 minutes, begin tasting the
rice. At this point, add the stock judiciously. The
rice should be firm, yet cooked through in 18 to 20
minutes total cooking time.
To
prepare prawns: Preheat the broiler. Carefully
using a sharp-bladed chef's knife, cut through the
shells to split the prawns in half lengthwise. Arrange
them, cut side up, in a shallow broiling pan. Brush
them with melted butter and season with the salt and
pepper. Broil for 3 to 4 minutes, or until lightly
browned and opaque in the center.
Stir
the lemon juice and chives into the risotto. Taste
and season with salt and pepper. Spoon the risotto
onto warmed plates and garnish each serving with prawns.
Yields
6 appetizer or 4 entrée servings.
(Updated: 10/30/08 SN)
|
