Ingredients
- 250g basmati rice
- 1.5L white chicken stock
- 8 king prawns
- 3 Tbsp unsalted butter
- 2 large onions
- 2 cloves of garlic
- 300ml white wine
- 100ml white wine vinegar
- 2 Tbsp mascarpone
- Squeeze of lemon juice + zest
- 2 bunches of chives
- 1 chopped nori sheet (optional)
- 15g soy sauce
Basmati rice risotto
Method
Brown 2 tablespoons butter and add onions and sauté for 6-8mins and then add the crushed garlic. Add rice and toast for 3 minutes and then add the white wine and vinegar and let reduce for 2-3 minutes.
Then gradually add the chicken stock stirring for 15-18 minutes. Add salt and pepper to taste.
To finish risotto, add remaining butter, 15g soy sauce, 2Tbsp mascarpone, squeeze of lemon juice and a bunch of chives and chopped nori rolls.
Prawns to be grilled each side and added on top of the risotto with grated lemon zest.
Submitted byTomislav Martinovic
