Prawn And Pea Risotto With Basil And Mint Recipes

SPRING PRAWN, PEA AND MINT RISOTTO

Steps:

• Heat 800ml of the stock in a pan. In a separate large pan, melt half the butter with a splash of olive oil over a low-medium heat. Add the onion and fennel, then fry, stirring, for 10 minutes until starting to soften. Add the rice, turn up the heat a little and stir to coat the grains in oil.
• After a few minutes, pour in the wine, then stir constantly until it's absorbed. Season with salt and black pepper, then turn down the heat.
• Add a ladle of hot stock and stir until incorporated. Keep adding stock, allowing each ladleful to be fully absorbed before adding the next. Once all the 800ml stock has been added and the rice is about three-quarters cooked, remove the pan from the heat. Pour the risotto into a baking tray and leave to cool. Cover and chill until you're ready to finish cooking (see Make Ahead). Wash the pan.
• When you're ready to serve the risotto, toss the prawns in a bowl with a pinch of chilli flakes, season well, then add the lemon zest. Drizzle with a little oil and set aside.
• Heat the remaining stock in a pan, then add the peas. Spoon the cooled risotto into the washed pan, then continue to cook, ladling in the hot stock and peas and stirring until absorbed, as before. The risotto is ready once all the stock has been used or the rice is tender but retains a little bite (See The Skills). Stir in the pecorino and mint, then cover the pan with a lid or foil for 5 minutes.
• Meanwhile, put a large frying pan over a medium-high heat and add the remaining butter. Fry the prawns for 4-5 minutes until cooked through and golden. Serve the risotto, topped with the buttery prawns and any cooking juices. Toss the pea shoots with a little lemon juice and arrange artfully on top. Serve straightaway.

PRAWN AND PEA RISOTTO WITH BASIL AND MINT

Steps:

• Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
• Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
• Yield: 6 servings

SHRIMP AND PEA RISOTTO

Steps:

• Heat stock.
• In a separate fry pan heat the olive oil.
• Add onion, garlic and celery and slowly fry for about 3 minutes.
• Add rice to veggies Season with s& p and turn up the heat.
• As the rice begins to fry, stir it.
• After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
• salt.
• Turn down the heat to a simmer.
• Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
• Add stock until the rice is soft but firm Remove from the heat.
• Add butter and Parmesan Stir gently.
• Place lid on pan and allow to sit for 2 to 3 minutes.
• Add shrimp and peas and simmer for 1 minute.
• S& P to taste Serve with a bit of olive oil drizzled over the top.