Grilled prawns and poutargue risotto
Item 1 of 1
- medium
- 4
- 1 hour 20 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
- 8 prawns, large
- 150g of risotto rice
- 1000ml of vegetable stock
- 5 black peppercorns
- 15g of bonito flakes
- 150g of butter
- 80g of onion, finely chopped
- 1 bouquet garni
- 100ml of white wine
- 1 pinch of dried chilli
- 30g of Parmesan
- 40g of poutargue, finely grated
- olive oil
- salt
- black pepper
SAVE RECIPE
Equipment
- Muslin cloth
Method
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
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
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
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