Grilled prawns and poutargue risotto

servings4
1 hour 20 minutes

Ingredients

  • 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

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
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