Creamy Tiger Prawn Risotto
Creamy Tiger Prawn Risotto
Plantin Kaviari
4
15 minutes
30 minutes
Italian
Main Course
Intermediate
This creamy tiger prawn risotto combines Qwehli black tiger prawns with risotto rice, sweet green peas, Sainte-Maure goat cheese, garlic and Alexis Muñoz Black Fruity Extra Virgin Olive Oil. The prawns bring delicate savoury depth, while the goat cheese melts into the rice for a gentle tang and rich, velvety finish.
Ingredients
- 400 g Qwehli black tiger prawns, whole and shell-on, defrosted
- 120 g Sainte-Maure goat cheese, crumbled and divided
- 20 g unsalted butter
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 85 ml dry white wine or water
- 270g risotto rice
- 1 litre chicken or vegetable stock, kept hot
- 150g frozen peas
- 1 tbsp Black fruity extra virgin olive oil
- 2 tbsp flat-leaf parsley, finely chopped
- Fine sea salt and freshly ground black pepper, to taste
Directions
Defrost and prepare the prawns:
Defrost the prawns overnight in the fridge, then remove the shells and pat dry (keep the shells if desired).Cook the tiger prawns:
Heat half the oil in a large pan over medium-high heat. Season the prawns and cook for 1–2 minutes on each side, until pink and pearly opaque. Remove immediately and set aside.Toast the rice and add the stock:
Add the remaining oil and butter. Cook the onion and garlic for 2-3 minutes until soft. Stir in the rice for 30 seconds.
Add the wine or water and cook until absorbed. Add the hot stock gradually, stirring regularly, for 16-18 minutes until creamy and tender.Finish the risotto with peas, prawns and goat cheese:
Stir in the peas and cook for 2 minutes. Remove the risotto from the heat and fold in half the Sainte-Maure, the prawns and a small splash of hot stock. Rest for 1 minute, then stir gently until glossy and creamy.Garnish and serve:
Serve with the remaining Sainte-Maure, freshly ground black pepper and parsley on top.
