There isn't a lot i can really say about this meal. Its uncomplicated and elegant, quick and simple.
Except that I ran out of Aborio rice and I had no wine. Not a problem just substituted in some risone pasta, which actually made for a lighter risotto which was a excellent accidental discovery.
Recipe:
150 grams arborio rice
50 grams risone paste
40g butter
1 small white onion finely diced
1 large clove garlic chopped
1 stick of celery finely chopped
1/8 cup chopped broccoli stems
70 grams chorizo Pamplona
150 grams raw peeled prawns
400mls vegetable or fish stock
25 grams Grana Padano
watercres to garnish
s&p
Bring stock to a rolling simmer.
Melt butter in heavy based frying pan, add onions garlic and celery and sweat until translucent. Crank up the heat to a medium, add the diced chorizo and broccoli stems. Stirring around until the chorizo releases its brick orange oil, then add the rice. Toast in the fats for a couple of minutes until the outside of the rice grains turn translucent.
Add stock one cup at a time stirring occasionally to make sure the heat is distributed evenly. Once absorbed add another cup and so on. The cooking process should take about 15 mins, at this point add the prawns. Continue to cook until the prawns are pink and the rice grains are cooked through but with a slight bite in the middle.
Remove from the heat, stir in Grana Padano or any other type of parmesan you have on hand. Taste before you season; stock and parmesan make for a salty dish but black pepper is a must.
Garnish with peppery watercress and enjoy.
Recipe:
150 grams arborio rice
50 grams risone paste
40g butter
1 small white onion finely diced
1 large clove garlic chopped
1 stick of celery finely chopped
1/8 cup chopped broccoli stems
70 grams chorizo Pamplona
150 grams raw peeled prawns
400mls vegetable or fish stock
25 grams Grana Padano
watercres to garnish
s&p
Bring stock to a rolling simmer.
Melt butter in heavy based frying pan, add onions garlic and celery and sweat until translucent. Crank up the heat to a medium, add the diced chorizo and broccoli stems. Stirring around until the chorizo releases its brick orange oil, then add the rice. Toast in the fats for a couple of minutes until the outside of the rice grains turn translucent.
Add stock one cup at a time stirring occasionally to make sure the heat is distributed evenly. Once absorbed add another cup and so on. The cooking process should take about 15 mins, at this point add the prawns. Continue to cook until the prawns are pink and the rice grains are cooked through but with a slight bite in the middle.
Remove from the heat, stir in Grana Padano or any other type of parmesan you have on hand. Taste before you season; stock and parmesan make for a salty dish but black pepper is a must.
Garnish with peppery watercress and enjoy.
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