HOLIDAY FOOD GUIDE – AUSTRALIAN: Prawn Risotto.
250g Basmati rice
1.5L white chicken stock
125g unsalted butter
15g soy sauce
40g acidulated butter
Chopped nori roll
Small bunch chives
Yamba prawns (to liking)
1. Brown butter and add rice and toast for 3 minutes and gradually add the chicken stock stirring for 15 minutes. Season to taste.
2. To finish risotto, add chives, soy sauce, acidulated butter, mascarpone, squeeze of lemon juice and a bunch of chives and a chopped nori roll.
3. Yamba prawns to be grilled each side and add on top of the risotto with grated lemon zest.
250g unsalted butter
1tbsp white wine vinegar
For the acidulated butter, melt the butter and mix with the vinegar and set aside.