Summer is drawing to a close. Pretty soon we’ll have pumpkin soup and stodgy stews to look forward to.
I think a seafood risotto is a cross between don’t ya think?
The fresh fish flavour reminding us of the beach and sea, and then the comforting warmth of the thick risotto.
- 2tbsp chilli oil
- 600g cooked prawns
- 2 small red onion, finely chopped
- 1 red chilli, deseeded and chopped
- 200ml dry white wine
- 225g risotto rice
Heat the oil in a large saucepan and add the onion. Fry until soft and tip in the chilli. Fry for a further minute.
Pour in all the wine and bring to a simmer. Stir in the prawns and simmer for two minutes.
Add the rice. Get a jug filled with 750ml of water. Pour in a little bit and stir continuously over a medium heat until the rice has absorbed all of the water. Then add some more.
Continue this process until all the water is gone which should take between 15 and 20 minutes. If it’s absorbing too quickly and sticking to the pan turn down the heat. The key to a good risotto is to give it all of your attention for 20 minutes. No one likes a burnt risotto.