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Prawn Risotto, Cardinale Style
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Tomoharu Nishio |
| Serves 4 |
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Prawn 8
Rice 2 cups
Onion (minced) 1/2
White wine 80cc
Stock 1 liter
American sauce (marketed) 30cc
Tomato sauce (marketed) 30cc
Olive oil 45cc
Butter 15g
Parmesan cheese 2 tablespoons
Salt and pepper Small amount
Chervil |
| １ |
Remove the head from each prawn. Cook the heads in stock and save for decoration. Remove
the shells from the bodies of the prawn and cut the meat into bite-sized pieces. Mince
the onion. |
| ２ |
Heat the olive oil in a pan and fry the onion over medium heat until golden. Add the rice
and cook for a while. Add the white wine and allow the alcohol to evaporate. |
| ３ |
Add 500cc of the stock and continue cooking as you stir the ingredients up from the bottom
of the pan. When it boils down somewhat, add 300cc more of the stock and continue
cooking. When the most of the stock evaporates, add the remaining stock (200cc) and American
sauce and Tomato sauce. Remove from the heat while the rice is slightly undercooked (al
dente). Stir in the butter and Parmesan cheese, and season with salt and pepper. |
| ４ |
Heat some olive oil in a pan, saute the prawn meat in it and season with salt and pepper.
Add to (3) and mix the entire ingredients together. |
| ５ |
Place (4) in serving dishes and add the prawn heads and chervil for decoration. |
Tips:
- Try this dish with shrimp or crab instead of prawn.
- The rice used in this recipe is raw and unwashed.
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