Prawn and Pea Risotto

Risotto is all about the rice. Its light seasonings and slow cooking pace are designed to pull as much flavour from the rice as is possible. So don't be snooty about the rice that you use, there's no absolute need to use arborio rice for it. Use any short grained rice that you like for your risotto. I'm not a fan of starchy arborio, and prefer the earthy taste of rose matta. Its not as starchy, and the risotto won't be as creamy, but it adds a nice sweetness to the risotto. You make it a little rich and creamy by finishing the risotto with some butter and a cup of cheese, but I left that out as I can see myself putting in any extra time in the gym for it.

I've made this risotto with prawn and chicken stock, but you can make a vegetarian version with mushroom and vegetable stock, and just keep the peas. I've also added some paprika for heat. For cooking the risotto, use a deep thick bottomed pan with a lid. 

Ingredients

• 1 cup rose matta rice (or any short-grained rice)
• 1/2 cup peas
• 5-6 uncooked prawns, shelled and deveined
• 1 small onion, chopped
• 5 cloves garlic, chopped
• 1 tsp paprika
• 1 bay leaf
• 1/2 cup white wine
• 2 1/2 cup chicken stock
• 1 tbsp butter
• salt and pepper to taste

Method

1. Heat the chicken stock until it starts to boil, and then take it off the heat and set aside covered. This is to keep the stock warm as you ladle it into the risotto.
2. Melt the butter in the pan and add the onions, garlic, bay-leaf and paprika. Fry on high heat till the onions turn translucent.
3. Add the rice and stir around to make sure that the butter coats each grain.
4. Cook on a high heat and keep stirring the rice to prevent it from sticking. Cook until the rice turns opaque.
5. Add the wine and stir it around to deglaze the pan. Then reduce the heat to a medium high, and cover the pan. Let it sit on the heat until the rice absorbs the wine.
6. Add the peas and about 1/2 a cup of the chicken stock. Stir once, then cover and let is sit on the heat until the rice absorbs the liquid.
7. Add another 1/2 cup and stir once, then leave to cook covered. Keep repeating this and test the rice after around 10 minutes to see if its close to cooking.
8. Once you estimate that the rice is nearly cooked, add the prawns and one last cup of stock. Stir once and cook covered until the rice is just done and there is a little creamy liquid left in the pan. The prawns too should be bright red and glistening. The risotto is cooked when the rice is tender, but is just a little tough in the centre.
9. Take off the heat, and let it cool for 5 minutes. This resting gives the starch released by the rice some time to meld into the creamy sauce.
10. Serve up immediately. Try to finish the risotto right after cooking as it doesn't store well. Reheated risotto has this clammy feel and porridgy texture.