|
Sushi rice or rice for rice
pudding |
250 g |
|
Fish stock or water |
700 g |
|
King prawns (fresh or frozen) |
250
g |
|
Butter or olive oil |
50
g |
|
Dill (fresh) |
to
taste |
|
White wine |
50 g |
|
Garlic |
1 clove |
|
Onion (medium) |
1 |
|
Salt |
to
taste |
|
Put a medium size, heavy bottomed pan with a
tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of
the butter, and cook the onion for 5 minutes until soft and
translucent. Add the fish stock and the white
wine to the pan and bring to a boil. Season with salt to taste. Then
stir in the rice:
Cook the rice on low heat for 25-30 minutes. Then
add the prawns (if you are using frozen prawn, prepare them by
pouring boiled water on them, leaving for 1-2 minutes, and
draining), cover the pan with the lid and continue cooking for 1-2
minutes:
|
When the risotto is ready, put it in a bowl,
garnish with fresh dill or grated cheese and serve: |
|
 |
|
