Risotto’s takes practice but the reward is satisfying, especially in winter!

Cooking risotto’s is easily put into the “too hard” basket!  I’m here to tell you that, not only is it easy to make but it is also really inexpensive.  Depending on what you decide to put in it, it is one of the cheapest and tastiest meals you can cook for your family or for your self.  As you get confident with flavours and cooking risotto’s, experiment by using different indgredients and adding different elements of flavours into it.  I like creamy risotto’s but hey, if you like it lighter, finish off with a nice Extra Virgin Olive Oil instead of cream, lighten it up with zesting oranges and lemons into it.  The versions are endless, use your imagination and use the indgredients in season for freshness and to cut down on the shopping docket!

 Photo by Jun Pang

Prawn and Mushroom Risotto

Serve4

200gr Butter

1 Brown Onion                                   finely diced

2 Leeks                                              washed, cut length ways & finely chopped

200gr Button Mushrooms                   finely sliced

11/2 Cups of Arborio Rice

1 Cup White Wine

2 Litres of Chicken Stock                    warmed, near boiling

1kg Prawns                                        peeled

1 Cup Cream

1/2 Bunch Tarragon

1/4 Cup Parmesan Cheese

80gr Feta

1 Orange

1/2 Cup Mixed Micro Herbs                  optional

Method

1.  Heat up a large pot on medium heat and add the butter to melt

2.  Once the butter is melted, add the onions and leeks and saute for ten minutes or until the onions are nicely “creamed” and translucent, continually stirring

3.  Add the mushrooms and cook for a further 10 minutes

4.  Add the rice and stir through until the kernels are translucent (clear)

5.  Deglaze with white wine,  and cook until almost evaporated, stirring continuously

6.  Add the chicken stock a little at a time, allow to cook into the rice (absorbed) before adding the next bit of stock, continue this process until the rice is cooked through.  Check for doneness by biting into the kernel, it should have a little resistance but no crunch, residual heat will cook a little further

7.  Once the rice is cooked, add the prawns and cook until they are cooked through

8.  Add the cream and take off the heat. Stir the cream through

9.  Finish by stirring in chopped tarragon

10.  Plate up the risotto and garnish with crumbled pieces of feta and using a micro plane (or grater) zest the orange evenly on top and garnish with assorted micro herbs

 

Photo by Jun Pang