Küchenlatein

This week Coffeepot from Coffee and Cornbread is hosting the Weekend Herb Blogging. I had some leftover shrimps in the freezer for the German Cooking Event and I looked up for another recipe. I stumbled over a recipe created from my favourite chef Gary Rhodes, who used my favourite herb parsley in a risotto in combination with prawns.



Delicious and the parsley helps along the risotto's subtle taste.

-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Tiger prawns with a leek and mozzarella risotto
Categories: Seafood
Yield: 4 Servings

12-16 Tiger prawns,raw, peeled
1 tablesp. Olive oil, plus
Extra for drizzling
75 grams Butter, 3 oz, plus a large knob for brushing
1 large Onion, chopped
1 Leek, sliced
225 grams Arborio rice, 8 oz
1 glass Of white wine
900 ml Hot vegetable or chicken stock, 1 1/2 pints
Salt and pepper
2 tablesp. Grated mozzarella
2 tablesp. Grated Parmesan cheese
1 Heaped tablespoon chopped flat-leaf parsley,
-- optional

============================ SOURCE ============================
Gary Rhodes, keeping it simple
ISBN 0-718-14621-2
-- Edited *RK* 01/12/2007 by
-- Ulrike Westphal

If tiger prawns are not available, a couple of handfuls of peeled
prawns added to the risotto to warm through make for a tasty supper
dish. The quantity of stock listed is quite generous and not all may
be needed.

• Soak four bamboo skewers in cold water for 15 minutes. Dry the
prawns on kitchen paper, then pierce 3-4 on to each bamboo skewer.
Refrigerate until needed.

• Warm the olive oil and 25g (1 oz) of the butter in a braising pan.
Once bubbling, add the onion and leek, cooking for several minutes
until soft and transparent. Add the rice, stirring the grains in the
butter for 2 minutes until well coated. Pour in the white wine and
cook until completely absorbed. Add a ladleful of hot stock and stir
until also absorbed. Repeat this process, stirring continuously, for
about 20 minutes until the rice is tender and creamy with a slight
bite left in the centre. Season with salt and pepper and remove the
pan from the heat. Add the mozzarella, Parmesan, parsley, if using,
and remaining butter. Stir thoroughly, loosening with a little more
stock if necessary, then cover with a lid and leave to rest.

• Preheat the grill. Drizzle a baking tray with olive oil, season
the prawn skewers with salt and pepper and lay on the tray. Brush
each skewer with the knob of butter and grill for 2 minutes before
turning and cooking for a further couple of minutes.

• The risotto and prawns are now ready to serve. Arrange them
together on plates or bowls, drizzling any butter and oil from the
baking tray over the prawns.

=====

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Tagged with: weekend herb blogging at Coffee and Cornbread

food and drink, whb, recipe, parsley, risotto, prawns, shrimps, leek