Prawn Shrimp Risotto With Saffron And Basil Food

LEMONY SHRIMP AND RISOTTO

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

PRAWN RISOTTO (SHRIMP)

Steps:

• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
• Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
• Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
• Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
• Add rice and stir for 30 seconds until rice is translucent on edges.
• Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
• Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
• Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
• Risotto should be soupy and rice still a tiny bit undercooked.
• Add peas and parmesan, quickly stir.
• Taste, then add salt and pepper, then quickly stir.
• Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
• Lastly, gently stir through prawns (tip in any juices too).
• Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
• Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

SAFFRON RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO

Steps:

• Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
• Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
• Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

SHRIMP RISOTTO

Steps:

• In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
• Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
• Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
• Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

PRAWN, ASPARAGUS AND SAFFRON RISOTTO

Steps:

• In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Stir everything in together and serve.

PRAWN (SHRIMP) RISOTTO WITH SAFFRON AND BASIL

Steps:

• Heat the oil in a large, heavy pan. Add the onion, garlic and chilli and heat until golden.
• Meanwhile, shell all the prawns but one per person, discarding the shells but retaining the heads.
• Add the rice to the onion and stir until well covered with oil.
• Reduce the heat and add saffron and white wine to the rice, stirring until the wine is mostly absorbed.
• Add the prawn heads to the mix and ladle in the fish stock, about 100ml at a time, waiting until it is absorbed by the rice before adding another ladle.
• When the rice is almost done (it should be a soft, creamy consistency), add the fish meat, two whole prawns and basil.
• Turn the heat to high and cook, stirring, until the prawns are *just* done - don't overcook or they will turn rubbery.
• Season with salt and pepper - remove the heads if you wish.
• Just before serving, add the butter and stir in well.
• Serve garnished with a whole prawn.

LEMONY PRAWN & PEA RISOTTO

Steps:

• Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
• Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

PRAWN RISOTTO

Steps:

• Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
• Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
• Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
• Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
• Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
• Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.