food for thought

by michelle

prawn and broccolini risotto

with one comment

A great combination of prawns (shrimps) and broccolini with saffron, chilli, capers and lemon.

prawn-and-broccolini-risotto

As usual I cooked this risotto in a pressure cooker. If you don’t have a pressure cooker you can achieve the same result by traditional methods. I used 400g (14 oz) of arborio rice and 4 cups of chicken stock. First preheat the stock adding ¼ of a teaspoon of saffron threads and ½ a teaspoon of salt. Meanwhile heat a little olive oil and add the rice, stirring to coat it, and cook until the rice turns opaque. If cooking by a more traditional method you would add the stock slowly but for pressure cooking add it all at once. Close the pressure cooker and allow the pressure to build then lower the heat and cook for exactly 7 minutes. Cool the pressure cooker under cold water to open. If the rice is still too wet continue to cook on low heat until the consistency is correct. Meanwhile, in another pan, gently fry some garlic in olive oil then add a bunch of broccolini (a hybrid of broccoli and kale) washed and cut into short lengths. Add crushed dried chillies to taste and stir well. Cover and cook for a few minutes until the broccolini is starting to soften. Remove the lid and add prawns (6-8 per person). When the prawns are just cooked combine this mixture with the rice and add a handful of capers, 8 thin half slices of lemon, ½ a cup of finely grated pecorino cheese and freshly ground black pepper to taste. Stir to combine and serve immediately.

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One Response

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  1. Risotto in a pressure cooker, huh?? I have never heard of that!

    katyconser

    May 10, 2013 at 10:02 am


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