Recipe: Spicy Tiger Prawn Risotto
In July we went on holiday to Cornwall for a few days. It was before I started the blog and I was still getting into the swing of taking food pictures. So this is what my hake looked like from Rick Stein’s seafood restaurant.
While in Padstow we also visited what was one of my favourite museums in the area. Forget the Plymouth Aquarium; don’t bother with the Eden Project; the National Lobster Hatchery is where it’s at. It’s a really small place but full of good old boy lobsters in tanks, cool lobster facts and baby lobsters that are being reared to an age when they can be released into the sea with a good chance of survival. Naturally we adopted a couple of baby lobsters (a fun way of donating to the hatchery – and you even get a certificate).
As a result, we didn’t feel quite so bad about then popping over the road to the local to the fishery and buy 2 big fat juicy adult lobsters to cook for tea.
And because you can adopt online, I’ve decided that any time now I have lobster (which is not very often!) I’ll adopt another one just to maintain crustacean equilibrium. And thinking about it, how good would it be if this was an option on all seafood restaurant menus around the UK. I’d give that bit extra every time! Hugh, Rick, Jamie – you should think about it…
Anyway, in the spirit of not wasting any part of this glorious crustacean, we made some stock and brought it back to Yorkshire to freeze. Fast forward a couple of months and this stock was the base for an amazing spicy prawn risotto. So here’s the recipe….
What You’ll Need
- 1 cup dry vermouth
- 2 dozen raw tiger prawns (large as possible)
- 6 asparagus
- 1 cup arborio rice
- A selection of mushrooms
- A handful of petit pois
- 1 onion
- roasted shell fish stock – approx 1.5 pints (use fish stock if not available)
- 2 tbsp mascaponi cheese
- bunch of chopped parsley
- 1/2 tsp dried chilli flakes
- 3 garlic bulbs
- Dash of fish sauce, worcestershire sauce and soy sauce
- 1/2 tsp each of Black and white pepper – finely ground
- Salt & pepper to taste
What You Do
Fry chopped onion in a large heavy based pan on medium heat for 5 minutes until soft but not brown.
Add chopped mushrooms and garlic. Fry for 3-4 minutes. Then add the rice and chilli flakes, turning the heat down.
Add the vermouth and gently bring to the boil. Throw in the stock and bring to the boil again, stirring constantly. Add Worcestershire, fish and soy sauce and your salt, black and white pepper.
Cover the pan and leave to gently simmer for 30 mins stirring every 5-6min. If the rice absorbs all the liquid, add a little more water and stir. Don’t worry about adding the stock bit by bit or doing any of that continuous stirring malarkey. Occasional stirring is just fine. After 25 mins you need to add the asparagus – which should be chopped into 2 cm chunks.
After 30 minutes, check the rice is cooked and stir thoroughly. Now add the peas and cook for a further minute. Add the mascaponi and drop in the prawns – DO NOT let them over cook! They should take no longer than 2-3 minutes and should be pink, plump and juicy! Add the chopped parsley, more salt if required and season with fresh black pepper.
Then think about adopting a lobster or two for good measure…