Curried prawn risotto

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g prawns
• 2 30 g butter
• 3 1 tablespoon curry powder
• 4 50 g onion
• 5 4 tablespoons olive oil
• 6 2 glasses rice
• 7 1 glass dry white wine
• 8 4 glasses Vegetable stock
• 9 100 ml cream
• 10 50 g Parmesan (Parmigiano Reggiano)
• 11 salt
• 12 pepper
• Total weight: 1,521 grams

Times:

Preparation	Cooking	Start to finish
16 min.	43 min.	59 min.

Step by step recipe

• 1: Peel the prawns and cut into small pieces.
• 2: Melt 30 g butter in a frying pan, add the prawns and fry until lightly browned.
• 3: When fried, add 1 tablespoon curry powder and mix well. Leave to cook for a further minute and remove from the heat.
  Set aside.
• 4: Prepare 50 g onion and chop finely.
  Pour 4 tablespoons olive oil into a large saucepan on medium heat. When hot, add the onion, salt and pepper and cook for 1 or 2 minutes without colouring.
• 5: Tip in 2 glasses rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.
• 6: Pour in 1 glass dry white wine and stir until the liquid has been completely absorbed.
• 7: Turn down the heat and add 4 glasses Vegetable stock gradually, stirring all the time.
• 8: The rice should be cooked but still quite moist.
• 9: Add 100 ml cream and mix well.
• 10: Add the spiced prawns...
• 11: ...then the grated 50 g Parmesan (Parmigiano Reggiano) and your risotto is ready.

Remarks

For a stronger curry flavour, you can add an extra tablespoon of curry powder between stage 5 and 6.
If you don't have any vegetable stock, a chicken stock cube will work fine.

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