Prawn and champagne risotto

Prawn and champagne risotto

By
From
Nathan Outlaw's Home Kitchen
Serves
4 as a starter, 2–3 as a main
Photographer
David Loftus

Risotto is a big favourite at home. It’s quick to make and you can pretty much put anything into it. It can be a tasty ‘use up your leftovers’ dish, or something special – like this one. A great risotto is all about a great stock so it’s worth making your own. Crab, shrimps or any seafood would work well in this recipe.

Ingredients

Quantity Ingredient

For the stock

Quantity Ingredient
A generous drizzle olive oil
4 garlic cloves, peeled and crushed
600g frozen atlantic prawns, plus the saved tiger prawn shells and heads
200ml champagne
2 bay leaves
2 litres water

For the risotto

Quantity Ingredient
16 tiger prawns, shelled and deveined (shells and heads saved for the stock)
75ml olive oil
100g unsalted butter
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
200g carnaroli risotto rice
200ml champagne
8 spring onions, trimmed and chopped
75g parmesan, freshly grated
2 handfuls rocket, plus extra to finish
2 tablespoons chopped chives
sea salt
freshly ground black pepper
olive oil, to serve

Method

  1. To make the stock, heat the olive oil in a pan, add the garlic and cook until golden. Add the prawns, plus shells and heads, and cook until they turn orangey-pink all over. Crush the prawns with the back of a spoon, then add the champagne and bay leaves and cook for 5 minutes. Pour in the water and bring to the boil. Add a good pinch of salt and simmer for 25 minutes. Strain the stock through a sieve into another pan and set aside.
  2. Before you begin to cook the risotto, have all the ingredients ready and slice each tiger prawn into 4 equal pieces; set aside. Bring the prawn stock to the boil in a pan then turn down the heat and keep it at a gentle simmer.
  3. Place another large pan over a medium heat and add the olive oil and half the butter. When it begins to bubble, add the onion and garlic and cook for 2 minutes to soften. Tip in the rice and cook for a further minute, stirring occasionally.
  4. Add the champagne to the prawn stock and bring back to a simmer. Add to the rice, a ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue in this way for about 14 minutes or until the rice is al dente and you have a creamy consistency.
  5. Now turn the heat down as low as possible. Add the prawn meat and spring onions to the risotto and cook for 1 minute. Add the Parmesan, rocket and chives. Give the risotto a good stir and add the remaining butter. Remove from the heat, stir until the butter has melted, then season. Divide between warmed bowls and finish with a few rocket leaves and a drizzle of olive oil. Serve immediately… with champagne.
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