Pascal Aussignac's prawn risotto is a recipe that will have you reminiscing over holidays spent in the Mediterranean, where freshly caught prawns are grilled and taste unbelievably good. Poutargue, or bottarga as it sometimes known, is dried and cured fish roe, and is commonly used in Mediterranean cuisine.
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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
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
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
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
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
100g of butter
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
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
1 pinch of dried chilli
Divide the risotto across plates and lay the grilled prawns on top. Top with some freshly grated poutargue and serve immediately
40g of poutargue
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