Lemon Risotto with Seared Prawns

If you have made my chilli oil and you are wondering what to use it with, here is your answer. Fast-frying the prawns in a couple of tablespoons of chilli oil lend a spicy undertone and a rich colour, without overpowering; the oil that you cooked with makes an ideal drizzle to finish the dish as well.

The spiced, delicate flavour of the seared prawns marries perfectly with a simple creamy risotto and makes for a very elegant dish indeed. Seared scallops work equally well and make it even more special. You can use Arborio rice to make risotto, although many Italians consider Carnaroli and Vialone Nano far superior. Carnaroli is what I prefer to use.

If you can get them, use big, fat Amalfi lemons or something similar. If you are stuck with the small offerings from your local supermarket then use four of them, this risotto is all about the citrus.

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RECIPE – serves 4

2 tbsp olive oil

2 shallots peeled and finely chopped

400g Carnaroli or Arborio rice

300ml vermouth

1 litre (approx) hot vegetable stock

the grated zest and juice of 2 large lemons, or 4 small lemons

2 tbsp chopped flat leaf parsley

60g mascarpone

2 tbsp chilli oil

16 raw, peeled king prawns, deveined


METHOD

First, heat the stock until it is hot but not boiling. Keep it on a very low heat throughout.

Heat the oil in a large frying or risotto pan over a medium heat, add the shallots and fry gently for a few minutes until softened but not coloured. Add the rice and stir constantly for a minute or so until completely coated and glistening with oil.

Add the wine and simmer for a minute until it has largely evaporated, then add two ladles of the stock, bring it to a simmer and stir until it is absorbed. Continue adding the stock, a little at a time and letting it be absorbed before adding more. The rice is cooked when it is soft but still has a slight ‘bite’ to it. This should take 15-20 minutes and you may not need to use all of the stock.

Remove the pan from the heat and add the lemon zest, most of the lemon juice, the parsley and mascarpone and stir it through until the risotto is thick and creamy. Season with salt and pepper and keep it warm while you cook the prawns…

Season the prawns with salt and pepper then heat the chilli oil on a high heat in a frying pan large enough to take all the prawns. Fry the prawns for a minute or two on each side, until they are just pink – there is nothing worse than an overcooked prawn. Nothing.

Pour the leftover lemon juice into the pan, swirl it all around with the prawns then serve the risotto in bowls, topped with four prawns each and finished with a drizzle of the oil and lemon juice that you cooked the prawns with.

 

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