THE VERDICT: As far as risotto goes, this dish is relatively simple to prepare. Risotto is always time consuming, but the process is generally the same. Once you’ve made it for the first time it should be easy to do again. First, heat the spices to release flavours, then cook the risotto with the dry ingredients for a short time. Then, add your initial liquid, be it stock, wine, or a combination thereof. From there on, slowly add ladlefuls of warm liquid, reduce each time, and repeat until the rice is soft, smooth and creamy. The main differences are what kind of liquid(s) used, when ingredients are added, and what spices are used. This was a straightforward recipe, so I thought I’d do a more detailed step-by-step review to show people who are not familiar with this process how easy it can be.
If you want to try it yourself, here is your step-by-step visual guide (the full recipe follows below). . .
The ingredients are ready to go!
As you cook the base ingredients (butter, onion, garlic, risotto), heat up the stock and/or wine in a nearby pot.
Add about 1 cup or a ladleful of hot liquid to the rice and reduce, stirring constantly to prevent sticking. Repeat until the liquid is used up.
Adding enough liquid each time to wet but not drown the risotto is a good rule of thumb. Here is the pan with the liquid added.
Here is the pan after the liquid has been reduced. Once your risotto looks like this, it is time to add another cup of liquid.
Having your ingredients ready to toss in ahead of time is important because risotto needs constant stirring and it will be difficult to prep meat and veggies while adding and reducing the liquid.
When the recipe calls for it, add the remaining ingredients and serve.
THE RECIPE:
1kg uncooked prawns
500g fresh asparagus
6 cups chicken stock
1 1/2 cups dry white wine
30g butter
1 large brown onion, minced
2 cloves garlic, minced
3 cups arborio rice
2 medium tomatoes, seeded and finely chopped
1/2 tsp cracked black pepper
- Prawns should be shelled and deveined, but with tails intact.
- Cut asparagus diagonally into 3cm lengths.
- Combine stock and wine in large saucepan. Bring to a boil, then reduce heat and keep hot.
- Melt butter in large saucepan. Cook onion and garlic until onion is soft.
- Add risotto and stir to coat in mixture.
- Stir in 1 cup of the hot stock mixture. Cook, stirring, over low heat until liquid is absorbed.
- Continue adding stock mixture in 1-cup batches, stirring, until liquid is absorbed after each addition.
- Total cooking time should be around 35 minutes.
- Add prawns, asparagus, tomato, and pepper. Cook, stirring, until prawns are cooked and asparagus is tender.
