Basic simple risotto with prawns, great freezer/store cupboard meal with no cheese or cream!
1.1 litre stock (I use Marigold Swiss Vegetable Bouillon Powder)
1 large onion finely chopped
2 large cloves of garlic
400g arborio rice
Small knob of butter
2 tbs olive oil
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine or 1 glass white wine vinegar if you don’t have
King prawns, peeled and ready to cook (however many you fancy)
Heat the stock and mince the garlic. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions and garlic, fry gently for about 15 minutes, or until softened but not coloured.
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring. After a minute it will look slightly translucent. Add the vermouth or wine or vinegar and keep stirring. It will evaporate.
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outsiDe.
Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
About 5 mins before your risotto is finished, lightly fry off your prawns in a small pan with whatever flavours you fancy. I usually use use a little garlic and olive oil.
Once the rice is perfect, place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Pop in your cooked prawns. Eat it as soon as possible, while the risotto retains its beautiful texture.