Prawn and asparagus risotto
Posted by Vanessa
May 22, 2008
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Last night I accidentally made a really tasty risotto – so I’m sharing the recipe (and the method). This photo is from scottish cow on flickr… my own asparagus is a bit, well, frozen.
Anyway – here goes. First of all, you need the arborrio rice which may actually be called something else. It’s proper name. Y’know, risotto rice. Anyway – fry in olive oil for two minutes and meanwhile put together a nice stock with lots of white wine in it. If you like, have some white wine too. Go on, I would (did). Then start adding the liquid in small quantaties and let it absorb; stir almost constantly. Then get a bit annoyed and add quite a lot of the stock all at once and shove a lid on it and check your e-mail. Wander back and think it’s time to add the prawns (I defrosted mine but maybe fresh is better). Bung them in, throw in a bit of basil, wander off again. When you sense the rice has about five minutes left, snap up the asparagus (frozen, again) and chuck that in. Add some more white wine. Bit more. There you go! Then, once the water has pretty much left it all risotto textured and lovely, throw in a handful of parmesan (again, I’m guessing fresh would be wonderful but the dried stuff added something), some butter, pepper, salt and stir. Ta-da! Unusually tasty dinner. Make sure to cook plenty as I didn’t make quite enough. An unusual mistake for me!
5 comments Categories: about us
May 22nd, 2008 at 8:44 am
We share risotto making methods. Whichever person wrote on the rice packet “takes ten minutes” clearly has never actually tried to make risotto…
May 22nd, 2008 at 11:03 am
I love risotto! Yum :) The one time I tried to make it like that, though, it didn’t work, so now I stand there forever adding a little at a time. So well done you for finding an easier way!! :)
For another tasty risotto, try fennel and leek. Yum! The fennel gives it a bit of a kick :)
May 23rd, 2008 at 5:34 am
Peter – that seems to be true of all pasta and rice. There al dente and then there’s just plain uncooked…
May 24th, 2008 at 10:35 pm
Vanessa, I love you, and the recipe is fantastic. Definitely my kind of cooking. Its great when the result is tasty dinner, and not blackened goop being scraped from the bottom of the pan :)
May 31st, 2008 at 7:39 am
Sounds like my way of making risotto too. My favorite thing to put in it is loads of wild mushies and chedder cheese. It’s in my top 5 favorite dinners.