Style: Italian, Western
Portion: Serves 8
1 lb tiger prawns
2 oz butter, melted
1 tbsp small sage leaves
lemon and chive risotto
2 litre vegetable or chicken stock
1 cup dry white wine
4 tbsp olive oil
grated lemon rind of 2 lemons
2 cups Arborio rice
3 tbsp lemon juice
1/4 cup snipped chives
1/2 cup grated parmesan cheese
To make lemon and chive risotto, place stock and wine in a saucepan over medium heat, and allow to slowly simmer.
Place oil in a large saucepan over medium heat. Add lemon rind and rice to pan, and cook for 1 minute.
Add hot stock mixture to rice, a ladle at a time, stirring frequently so the rice doesn't stick and the risotto has a creamy texture. Continue adding stock ladle by ladle until all liquid has been absorbed and rice is tender. If the rice is not tender, add a little boiling water.
Remove from heat. Stir lemon juice, chives and parmesan through rice.
While risotto is cooking, prepare the prawns. Butterfly prawns and remove intestine. Place prawns on a baking tray, cut side up, and sprinkle with butter, sage and generous amount of pepper.
Place tray under a hot preheated grill and cook for 2-3 minutes or until prawns are cooked.
To serve, place risotto on plates and top with grilled prawns. Serve immediately.
If you do not have white wine, or do not want to open a bottle just for making this risotto, you can always substitute white wine with apple juice or white grape juice.
Always use good quality fresh parmesan cheese for making risotto. Do not use already grated cheese, or worse, cheese powder. The quality of the cheese will greatly affect the taste of this dish. A decent wedge of parmesan cheese (200g) will cost about $9-$12. Anything cheaper is not accepted.