> Recipes > Risotto

Grilled prawns and poutargue risotto

Grilled prawns and poutargue risotto

Grilled prawns and poutargue risotto

PT1H20M

Why not try?

1
Start by making a bonito stock. Place the vegetable stock and 5 black peppercorns in a pan and bring up to a simmer
  • 5 black peppercorns
  • 1000ml of vegetable stock
2
Add the bonito flakes and cover with cling film. Set aside for 30 minutes. Remove the cling film and pass through a muslin cloth
  • 15g of bonito flakes
3
In a large pan over a low heat, add 50g of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced
  • 50g of butter
  • 80g of onion
  • 1 bouquet garni
  • 150g of risotto rice
  • 100ml of white wine
  • olive oil
4
Keep on a low heat, pour in the bonito stock a ladleful at a time, making sure each ladle of stock is fully absorbed before adding another. Stir regularly as the risotto cooks
5
Once your last ladle of stock has nearly been absorbed, add the Parmesan, remaining butter and a generous dash of olive oil. Stir vigorously with a spatula in order to incorporate and create an emulsion - this will give the risotto its creamy texture
  • 30g of Parmesan
  • olive oil
  • 100g of butter
6
Season with salt and black pepper and check that the rice is cooked 'al dente'. Remove from the heat, place a lid on top of the pan and set aside
  • salt
  • black pepper
7
Preheat the grill to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the grill until cooked through
  • 8 prawns
  • salt
  • 1 pinch of dried chilli
8
Divide the risotto across plates and lay the grilled prawns on top. Top with some freshly grated poutargue and serve immediately
  • 40g of poutargue

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Grilled prawns and poutargue risotto

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...