Monday 24 January 2011

And now for something completely different...

Risotto with Prawns, Vine Tomatoes and Peas.

Serves 2 (but double the quantities for 4)

Roughly 0.6 litres/1 and a bit pints stock (chicken or fish)
1 knob of butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 sticks of celery, halved and finely chopped
250g risotto rice
1 wineglass of dry white wine
3 vine tomatoes, peeled and finely chopped
sea salt and freshly ground black pepper
75g frozen peas
220g peeled prawns
A bit more butter


This takes about 35 mins to cook in total. Give yourself 45.

First slice, chop and dice everything that needs it. Have them ready in front of you.

Next, heat some oil and butter in a deep large frying pan or a saucepan. Chuck in the onions and celery and sweat with a pinch of salt for 5-7 mins on a simmer. Then add the chopped tomatoes and garlic and continue to simmer for 2 more mins.

Turn up the heat and then add the rice and make sure it is all coated with the oils and juices. It will start getting stickyish in the pan soon and harder to push about. This is the time to add the wine. Take a big whiff when it goes in and sizzles. This arrangement of scents is magnificent. Seriously. The alcohol cooks off very quickly and the wine will reduce and soak into the rice super fast. So havce your first ladle of stock ready. I tend to keep the stock hot so not to reduce the temperature of the risotto as I cook it.

Each time you add stock, you must continue to stir and stir slowly and gently. With each ladle, add a pinch of salt and twist of pepper. You will be looking to stir each ladle for about 3-4 mins and it will take about 25 minutes to use up all the stock to a point where the rice is perfect. It will have a little bite to it. You don't want rice pudding and you definitely don't want cement.

Put the kettle on and have the peas ready. Just as you are about to turn the heat off, drop the prawns into the risotto and let them heat through. Cook the peas in boiling water for 3-4 mins and then drain and add to the risotto. Turn the heat off instantly, add a good knob of butter. Gently stir the peas and prawns into the mixture and leave for another 3-4 mins on the stove.

Then serve. This should be glistening, creamy, silky, full of body, subtle colour and the flavours will be intense and deep. This is super tasty and there are sooooooo many alternatives following the same process. Some examples:

Substitute the white wine for red.
Instead of prawns add roast chicken, chopped chorizo, flaked haddock (but use fish stock), crispy bacon, mushrooms, asparagus, roasted pepper, etc etc etc. But balance the flavours. Parmesan should always be used if you are not having fish. This adds a lovely extra body to it.


It is a very versatile dish. Rich and filling and always lovely for seconds.

Believe Dat!

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