RISOTTO OF PRAWNS & GINGER
COOKBOOK: Risotto around the World - Tamara Milstein
I have made a number of risottos lately from this cookbook. It keeps appearing in the weekly selection. Great risotto but I think Tamara was tired by this stage and didnt spend much time giving great instructions!
For those who dont like seafood, I can hear you now….yukkkkk :)
Yes, this is definitely a dish for octopus and prawn lovers, everyone else will have to give it a pass
Eat it or Starve!?? Starve…….to those who dont like octopus!
2 tablespoons of oil
1 brown onion , chopped
4 tomatoes - roughly chopped
6cm of ginger , chopped
3 tablespoons of oil , extra
400g arborio rice
100ml white wine
Salt & pepper
900ml stock - vegetable or fish
2 tablespoons of sweet chilli sauce
30 cooked medium prawns
2 tablespoons of sour cream
Heat the oil and brown the onion and ginger for approx 2mins or until onions are soft. Add the octopus and sauté for a further 5 minutes or until octopus is cooked. Set aside.
Heat oil in deep pot and add rice, stir to coat rice with oil. Add the white wine and stock and bring to boil. Bring down the heat to a simmering.Add the sweet chilli sauce. Add the seafood mixture to rice mix. Stir. Allow it to simmer for 10mins. Keep stirring. When half the liquid has been absorbed, add the prawns. Keep simmering for a further 2-3 mins or until rice is cooked through. Add the cream. Ready to serve.
HINT: If too dry, add a little extra stock or water to the pot. Dont allow it to dry up as rice does absorb liquid even after it has been cooked. A risotto should not have a dry texture to it.