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...
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|| |
• 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.