Fred's Prawn Risotto
INGREDIENTS
- 2 cups chicken stock, seasoned well
- 1 cup of Arborio rice
- 1 can coconut milk full cream
(Do not shake the can) - 2 tablespoons ginger, shredded finely
- 3 cloves of garlic, chopped finely
- 1 red chilli, deseeded and sliced finely
- 6 red shallots, sliced finely
- 1 stick of lemongrass, bruised
- 2 lime leaves shredded finely
- 500 g peeled green prawns
- 10 Thai basil leaves
- 1/2 bunch coriander, leaves only
- 3 spring onions, sliced thinly
- Notes:
- Works well with diced chicken thighs.
METHOD
Step 1
Bring the stock to the boil and cook the rice until al dente then drain the rice.
Step 2
Skim the coconut cream
off the top of the can of coconut milk and heat it in a flat risotto pan. (You should have at least 3 tablespoons). Add the ginger, garlic, chilli, shallots, lemongrass and lime leaves and cook for 3 minutes or until aromatic. Add the prawns and cook for 5 minutes, stirring gently.
Step 3
Add cooked rice, the remaining coconut milk
and the basil and cook
until the rice is soft. Remove the lemongrass stalk, stir through the coriander leaves and spring onions, season if necessary and serve.
MATCHING WINE
The colour is straw with lime green hues. Th...
