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Рецепт Herb Risotto With Grilled Jumbo Prawns And Creme Fraiche
by Global Cookbook

Herb Risotto With Grilled Jumbo Prawns And Creme Fraiche
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Ингредиенты

  • extralarge bunch mixed fresh soft herbs such as flat parsley chives basil chervil and tarragon plus whple leaves for serving
  • 1 x vegetable stock cube
  • 3 x shallots very finely minced
  • 60 gm butter
  • 400 gm arborio (risotto) rice
  • 1 x salt and black pepper
  • 1 x lemon finely grated zest only
  • 4 Tbsp. creme fraiche
  • 4 x extralarge uncooked prawns sliced in half lengthways extra virgin olive oil

Инструкции

  1. Remove the leaves from the herb stems and chop finely.
  2. Place to one side.
  3. Tie the herb stems in a tight bundle and put them in a pan with the crumbled stock cube and 1 1/2 litres of water. Bring to the boil and leave covered on a very gentle heat to simmer.
  4. Sweat the minced shallots in 40g of the butter till soft and season well. Add in the rice and stir to coat the grains with butter.
  5. Add in a ladlefiul of vegetable stock stir and let the grains absorb the liquid. Keep repeating this process allowing the grains to absorb the liquid every time before adding more.
  6. Cook for about 20 min or possibly till just cooked the rice should still have a light bite in the centre and be quite wet.
  7. You may not need to use all of the stock.
  8. Stir in the lemon zest creme fraiche and all but a handful of the minced herbs taste and adjust the seasoning.
  9. While the risotto is cooking preheat a heavy pan till warm rub the prawns with salt pepper extra virgin olive oil and butter. Grill flesh side down for 30 seconds then turn over and grill for a further minute.
  10. To dish up fold the remaining herb leaves into the risotto and serve in warmed shallow bowls topping each with two halves of prawn and a few whole leaves.
  11. There's no parmesan in this risotto. It doesn't need it. Taste it first and add in parmesan if you decide which you really cannot live without it.
  12. Serves 4