Prawn Risotto

- Serves 4
This gorgeous plate of delicious, golden Prawn Risotto is inspired by my wonderful friend Folcia of @forkinthejungle, who whips up amazing dishes within minutes, but never remembers recipes. 
DISCLAIMER: Adding mascarpone (see note) toward the end is NOT an Italian thing to do and also NOT my idea, but will lend a beautifully creamy texture to the dish. Please direct any hate comments to @forkinthejungle - JK😉
PicturePrawn Risotto

Ingredients for ​Prawn Risotto

FOR STOCK
750g medium-large prawns, de-shelled, tails on, heads separated (use prawn heads for stock, and prawns in risotto below)
1 heaping tablespoon Papa's Grove extra virgin olive oil
1 medium brown onion, chopped
1 celery stalk, finely chopped 
1 carrot, finely chopped
2 cloves garlic, roughly chopped
2 bay leaves 
1 sprig thyme
1 tablespoon quality tomato paste 
​1.5L water
1 organic chicken cube
Parmesan rind, optional 
salt and pepper, to taste
​
FOR RISOTTO
15g butter plus 1 tablespoon olive oil, for frying prawns
1 large clove garlic, crushed 
15g butter plus 2 tablespoons Papa’s Grove extra virgin olive oil, for rice 
​1 medium brown onion, finely chopped
3 cloves garlic, finely chopped
400g quality risotto rice (long grain aged Carnaroli rice works best)
1/2 cup - 3/4 cup cups dry white wine (depending on how acidic you’d like your risotto)
1.5 liters prawn stock, made as below
Juice of 1/2 lemon
​90g Parmesan cheese, grated - optional 
handful parsley, finely chopped 
25g unsalted butter
Rind of one lemon, lightly charred using a blow torch - for garnish 

Recipe

  1. PREPARE STOCK: On medium-high heat, start by heating a heaping tablespoon of olive oil in a saucepan. Add  prawn heads and cook until they change colour and start to turn golden all over. Using a potato masher, gently squeeze prawn heads to release their juices. Add onions, celery, carrot, garlic, bay leaves and thyme - cook for a few minutes on low-medium heat until onion softens and carrots change colour. Add tomato paste, stir well and cook for 2-3 more minutes. Pour in 1.5 liters water - bring to the boil, then reduce heat to low. Add chicken cube - stir to dissolve. Add parmesan rind, if using Taste stock, and season with salt and pepper. Cover and simmer for 45 minutes. Once ready, strain well into another saucepan - set aside. Keep the stock hot by leaving it on a gentle simmer while making the risotto.
  2. GET READY FOR RISOTTO: DO NOT wash your risotto rice as washing will strip away the starches you need to make a creamy risotto. 
  3. In a heavy-base saucepan or wok, heat 15g butter with 1 tablespoon olive oil over medium-high  heat. Add garlic and shrimp - stir-fry for 2-3 minutes until cooked - set aside.
  4. In the same pan, heat another 15g butter with 2 tablespoons olive oil - add onions, chopped garlic, and fry gently for about 2-3 minutes, until onion is translucent.
  5. Add the rice – the rice will now begin to lightly fry. Keep stirring it for a few minutes until it picks up a very light golden hue; this will ensure a nice bite to your rice grains later.
  6. Add wine, keep stirring, and let the alcohol evaporate. You can use good drinking wine as a great many chefs suggest or use one you’d rather wash your hands with. The quantity of wine also varies from 1/2 cup - 3/4 cup, depending on how acidic you like your risotto.
  7. Once the wine has cooked into the rice, add your first ladle-full of hot stock, then turn the heat down to a simmer and give the hot liquid a chance to slowly plump up the grains rather than quickly drying out.
  8. Keep adding ladlefuls of stock, stirring every 30 seconds or so, allowing each ladleful to be absorbed before adding the next. Continue to do so until your arm is ready to fall off and the rice is soft but still has a slight bite to it (around 30 minutes). You may or may not end up using all of the stock. Go back in with cooked prawns and juices, along with freshly squeezed juice of half of lemon. Finally, add parmesan (optional) and chopped parsley - stir.
  9. Mantecatura: Take the pan off the heat, rest for exactly 3 minutes before adding another 25g of butter for that luscious mouth-feel, and serve immediately, garnished with burnt lemon rind.

Note: Although not traditional, you can also try using Mascarpone instead of grated parmesan and butter in STEP 8 for an even creamier texture. 
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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