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Prawn and Lemon Risotto

Rodney Strong - Prawn and Lemon Risotto


2 quarts chicken stock
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups arborio rice
2 shallots minced
2 tablespoon lemon zest
Juice of 1 lemon
1 teaspoon fresh thyme, minced
1 cup chardonnay
1 tablespoon chives, minced
Salt and fresh ground white pepper

12 large prawns
3 tablespoons unsalted butter melted
Salt and fresh ground white pepper


To make the risotto, bring the stock to boil in a large saucepan over medium heat. Once boiling, reduce heat and keep stock warm over low heat.

In a large pot, combine the butter and olive oil and heat over medium heat. Add the shallots and cook, stirring for one minute.

To the large pot, add the rice, stirring with a wooden spoon, for 6 – 8 minutes, until it turns milky white and opaque. Add the thyme and stir to combine.

Add the wine and stir for 3 minutes, until the wine is nearly absorbed.

To the mixture, add the stock one cup at the time, stirring gently until the stock is fully absorbed. Add remaining stock and cook for 15 minutes.

For the prawns, preheat the broiler.

Using a small knife, split the prawns in half lengthwise.

In a shallow pan, add the prawns and brush them with butter and season with salt and pepper.

Broil for 3 to 4 minutes, until lightly browned and opaque in the center.

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