| | | | This beautiful risotto has all the taste of the chinense chillies without all the heat. The fruitiness of the chillies and the flavoursome main ingredients make this a true joy to enjoy... | Serves: | 4 | Preparation Time: | 5 mins | Cooking Time: | 25 mins | Filling: | Arborio Rice - 1 cup
| | | Olive Oil - 2 tbsps
| | | Fresh Garlic, finely chopped - 2 cloves
| | | Onion, finely chopped - 1
| | | Leek, finely shredded - 2
| | | Mange Tout, roughly chopped - ½ cup
| | | Butter - 1 knob
| | | Paprika - 2 tsps
| | | Chicken Stock - 700 mls
| | | Raw King Prawns - 125 g
| | | Chorizo, finely sliced - 50 g
| | | Sea Salt - to taste
| | | Black Pepper - to taste
| | | Parmesan Cheese, finely grated - 1 cup
| | | Price's Spices Pipers Potion Pickled Chillies
| | Method: | • Add the olive oil to a saute pan, once hot add the onion, garlic, leek and mange tout. Cook over a medium heat until the onion starts to turn golden brown.
• Add the butter. Once melted, ass the rice and stir constantly.
• Warm the stock in a separate pan so that it does not cool the risotto as it is added.
• Add a full ladle of warm stock to the risotto with the paprika. Stir gently until the stock is absorbed.
• Continue to add all the warm stock, a ladle at a time, stirring until the liquid is absorbed, before adding the next ladleful.
• Meanwhile in a separate pan , fry the chorizo until the oil starts to leach out, then add the king prawns. Stir gently until the prawns are cooked.
• Add the prawns and chorizo to the risotto and stir in. After a minute add the grated parmesan cheese, briefly stir in and then cover and remove from the heat.
• Allow to stand for a minute or so, whilst the rice absorbs the flavours of the prawns and chorizo, then serve hot garnished generously with Pipers Potion.
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