Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
(, Sun 1 Apr 2001, 1:00)
« Go Back | See The Full Thread
Serves 6 so maybe halve the amounts
Ingredients: king prawn, courgette and prosciutto ham risotto
king prawn(s) : 12 Whole Shallot(s) : 2 Whole
Raw Italian ham : 120 gram(s) Garlic clove(s) : 2 Whole
Parmesan : 100 gram(s) Salted butter : 100 gram(s)
Dry white wine : 125 Millilitres Arborio rice : 300 gram(s)
Fish stock : 1000 Millilitres Basil : .5 bunch(es)
Courgette(s) : 3 Whole
Recipe: King prawn, courgette and prosciutto ham risotto
Preheat the oven to 200 degrees celcius.
Place the ham onto a baking tray lined with greaseproof paper and cook in the oven for 10 – 15 minutes until crispy. Add to the risotto at the last minute.
Peel the prawns by removing the heads and then peeling away the shells. Then make a small incision along the back of each prawn and remove the vein. Keep the heads for the stock.
Finely dice the shallot and garlic and cut the courgettes into small cubes. Shred the basil and grate the parmesan cheese. Cut the butter into small cubes.
Fry the prawn heads in a little hot oil until they start to change colour, then add the stock and bring to the boil.
In the meantime, heat some oil in a large pan and add the shallot. Cook for 5 minutes until soft and add the garlic, then cook for a further 30 seconds. Add the rice and cook for 1 minute until transluscent. Add the wine and stir until the wine is absorbed by the rice. Start adding the stock ladle by ladle whilst constantly stirring the risotto.After 10 minutes add the prawns and then the remaining stock. Stir until the risotto rice is cooked.
Stir in the butter and add the parmesan cheese. Season with the basil and a few pinches of salt and pepper to taste.
Serve immediately by standing the prawns upright with the prosciutto inbetween
(, Tue 8 Feb 2011, 14:44, 1 reply, 15 years ago)
but she's a fucking vegematarian
(, Tue 8 Feb 2011, 14:56, Reply)
« Go Back | See The Full Thread