This easy risotto recipe is going to change your life for the better because its easy, fresh and GOD DAM bloody yummy!
- Gluten Free
- Serves 4
- 400g risotto rice
- 1 LTR Chicken stock or vegetable stock
- 1 large shallot (diced finely)
- olive oil
- Knob of butter, plus 1 knob for cooking
- Small handful fresh parsley
- 6 mint leaves
- Handful basil
- 4 garlic cloves (chopped finely)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts
- 2 tbsp Demeter gourmet herb hot sauce
- ½ cup olive oil
- 1 wineglasses of white wine
- 80g Parmesan cheese (grated finely)
- 12 King prawns
- Sea salt & ground black pepper
- Parmesan chip (4 tbsp grated Parmesan)
- Chives (8 chives)
Blend the basil leaves, parsley, mint leaves, pine nuts and a pinch of sea salt into the bowl of a food processor and pulse several times.
Add garlic, Demeter gourmet jalapeno herb hot sauce and Parmesan and blend in the blender. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
Season with salt and freshly ground black pepper, add more to taste. Pop in a bowl and set aside.
Heat up your oven to 200c. Get a baking tray and put a layer of baking paper over the tray, with a tablespoon put a tbsp of the grated parmesan onto the tray and flatten it out into a circle, pop into the oven and cook for around 12 minutes until light brown and crispy. Leave to cool on a wire rack.
Heat up the stock.
Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the shallot and black garlic, and cook very slowly for about 15 minutes without colouring.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Now, add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice does not cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take about 15-20 minutes.
Taste the rice to check if it is cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Do not forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add a good knob of butter and in the Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes.
While waiting for the risotto to do its thing heat up a fry pan with a little oil for the prawns. Season the prawns with the lemon zest and a pinch of sea salt and pepper. Once the fry pan is ready quickly cook your prawns for around 1-2 minutes and then remove from fry pan and leave to one side.
Serve your risotto with the prawns on the top then the chip and chives, now enjoy!