Prawn and Peas Risotto
Serves 3-4 people
Approx 1.5 hours preparation
Ingredients for Risotto
400g of Cap Ikan Mas Jasmine rice
1 litre chicken stock
1 tablespoon olive oil
1 finely chopped onions
Sea salt and black pepper
2 cloves of garlic, finely chopped
100ml cooking white wine
70g unsalted butter
Ingredients for Peas and Prawn
3 handfuls of green peas
1 tablespoon of butter
450g raw prawns, peeled
1 handful of fresh basil, chopped
1 Lemon, juice squeezed
extra virgin olive oil
Cooking Method:
Stage 1.
Heat the stock. Then in a separate pan heat the olive oil, add the onion and garlic, a pinch of salt, and cook until slight golden brown. Add in the rice and Turn up the heat now.
While slowly stirring continuously, you are beginning to fry the rice. You don't want any colour at any point (so if the temperature seems too high, turn it down a bit). You must keep the rice moving.
After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point, that's fine). Add the wine, keeping on stirring as it hits the pan - it will smell fantastic! It will sizzle around the rice, evaporating any harsh alcohol flavours and leaving the rice with a tasty essence.
Stage 2.
Once the wine seems to have cooked into the rice, add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste while you are adding the stock). Turn down the heat to a simmer (don't let the stock boil too much, if you do, the outside of the rice will be cooked and fluffy but the inside will be raw).
Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes. Taste the rice to see if it's cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Add more salt and pepper to your liking.
Stage 3.
Add the butter to the rice and stir. In a separate pan, fry half the peas in a tablespoon of melted butter and a little stock. Cook until tender, then mash them.
Add in the prawns and all the peas, stir and simmer for 2 minutes - prawns and peas take no time to cook.
Finally, throw in the herbs and add in the lemon juice.
Stir and serve immediately. Drizzle with really nice peppery extra virgin olive oil.
