This first recipe, I picked up during a trip to Adria, Italy. Had gone to the Adria International Raceway in Adria.
Ingredients (Serves 2):
- Rice- 1/2 cup, best to use Risotto rice, or else Paella rice. Failing which you can always fall back on Basmati.
- Cooking shrimp- 200 gm
- Vegetable Stock- 2 cups
- Onion- 1/3; sliced thinly
- Olive oil- 2 tbsp
- Butter- 1/2 tbsp
- Parsley- 1/2 tsp
- Salt to taste.
|Onions need to become soft and translucent.|
|Saute rice for five minutes with onions on low|
|Add stock only a little at a time|
|Dry out stock before adding next portion|
As the stock dries out add a little more, and repeat till almost all stock is used.
|Add clean prawns only when rice is almost cooked|
|To finish off add chopped parsley and butter.|
Add in the shrimps, remaining stock and cook for 10 minutes. Before finishing, sprinkle parsley (best is if you have fresh parsley or dried variety will make do) and stir in the butter. Serve hot as a second course.
- The key to a perfect risotto is not boiling the rice but adding stock little by little. Know it feels a little undercooked by Indian standards, but remember here we are using rice almost like a vegetable rather than the traditional way.