Typically when making risotto, hot stock is used to cook the rice. This recipe is a little different – as are the flavours. This makes a great entrée or main meal.
2 Bottles Champagne
2 Cups Arborio Rice
25 large Green Prawns, peeled and deveined
1 large Onion (finely chopped)
3 Tblsp Olive Oil
2 Cups Chopped Fresh Herbs of your choice (I use dill, parsely, mint)
Freshly Ground Black Pepper and Rock Salt to taste
Ingredients can be altered to your taste and quantity required.
Heat oil in pan and add onion. When onion is clear, add rice and stir to ensure each grain is covered by the oil.
Pour in a cup of champagne and stir. Ensure heat is not too high, as it is important the rice absorbs the champagne, rather than the heat evaporating it.
Continue to stir and add champagne as the rice continues to cook.
When you believe the rice has just a few minutes to go before it is cooked, add the green prawns and herbs. The prawns will cook in the remaining champagne liquid.
Add salt and pepper to taste.
Test the taste of the risotto and decide if parmesan cheese is to be added. I have found this is a personal taste, rather than a necessary taste.
Serve risotto with a salad and a beautiful light Rose’. This is a great summer lunch. Enjoy.
Christine Watson on +61 414 352 680.