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Chorizo & Prawn Risotto
I’ve said it before and I’ll say it again: the secrets to making a perfect risotto are gradual absorption and constant stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. You might even find the stirring therapeutic!
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Rice and Risotto, Fish and Seafood
Ingredients
Scale
- 1.25 litre good quality chicken or vegetable stock
- 0.3 g saffron threads
- extra-virgin olive oil
- 1 sweet onion (or white onion), finely chopped
- 150 g chorizo, diced
- 2 garlic cloves
- 400 g carnaroli or arborio rice
- 120 ml dry white wine
- 160 g raw king prawns
- 60 g grana padano or parmigiano reggiano
- 1 handful fresh flat-leaf parsley, finely chopped
Instructions
- Bring the stock to a simmer in a medium saucepan over high heat. Add the saffron threads, reduce the heat to low and cover; you want to keep the stock warm over very low heat.
- Heat a generous glug of extra-virgin olive oil in a large saucepan over medium-high heat. Add the onion and chorizo and cook, stirring frequently, until the onion has softened and the chorizo is starting to crisp, around 5 minutes.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
- Add the rice and cook, stirring frequently, until it begins to look slightly translucent, 2 to 3 minutes.
- Add the wine and cook, stirring frequently, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of the stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is just about cooked; it should be tender but with a slight bite.
- Add the prawns and another ladleful or two of stock. Cook, stirring almost constantly, until the prawns are cooked – they will go from translucent to pink.
- Remove the saucepan from the heat. Add the cheese and parsley and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 to 5 minutes before serving. You might be tempted to skip this step but don’t! This is when the risotto becomes deliciously creamy.
- Taste and season with salt and freshly-ground black pepper and serve. Enjoy!
