Lemon & Prawn Risotto
1 tbs extra virgin olive oil, plus extra for serving
60g unsalted butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 cups (400g) arborio rice
1 cup dry white wine
1 litre chicken stock
1 tsp finely grated lemon zest
400g raw prawn meat, diced
3 tbs lemon juice
2 tbs crème fraiche
40g parmesan cheese, finely grated, plus extra to serve
sea salt & cracked black pepper
Place the oil and half the butter in a large frypan over medium heat. Add shallots and cook for 5 minutes until soft. Add garlic and cook for a further 1 minute until fragrant. Add rice and toast for 1-2 minutes. Stir through wine and cook until completely reduced. Add stock and lemon zest and stir to combine. Steam at 100°C for 20 minutes.
Remove the risotto from the steam oven and stir through the prawn meat. Return to steam oven for a further 3 minutes. Remove from oven and stir through lemon juice, crème fraiche, parmesan and remaining butter. Season with salt and pepper and serve topped with a drizzle of olive oil and extra parmesan.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
