Tiger Prawn Risotto with Lobster Sauce
Sounds rather grand, doesn't it? But it's not, because this in some ways is a cheat's recipe, as it's baked in the oven, which means no tiresome stirring, and the sauce is a ready-made lobster bisque – or you could use French fish soup – laced with dry sherry, then bubbled with Gruyère cheese under the grill.
|6 oz (175 g) cooked peeled tiger prawns, defrosted if frozen|
|6 oz (175 g) risotto (arborio) rice|
|1 x 780 g jar lobster bisque or French fish soup|
|1½ oz (40 g) butter|
|1 medium onion, peeled and finely chopped|
|3 fl oz (75 ml) dry sherry|
|2 oz (50 g) Gruyère, finely grated, plus a little extra to serve|
|2 tablespoons whipping cream|
|a few sprigs fresh watercress, to garnish|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Need help with conversions?|
|You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5 cm) deep, and a large frying pan.|
This recipe is taken from How to Cook Book Two. It has also appeared in Sainsbury's Magazine (Guide to Fish Cookery).
First of all place the baking dish in the oven to pre-heat. Meanwhile, in the frying pan, melt the butter and, over a medium heat, sauté the onion for 7-8 minutes, until soft.
Now stir the rice into the buttery juices so it gets a good coating, then pour in the lobster bisque (or soup) and sherry and season. Give it a good stir and bring it up to simmering point, then pour the whole lot into the baking dish and return it to the oven, uncovered, for 35 minutes.
Towards the end of the cooking time, pre-heat the grill to its highest setting. Take the risotto from the oven, taste to check the seasoning, then add the prawns.
Next, scatter the cheese over the top and drizzle the cream over.
Now place the dish under the grill for 2-3 minutes, until the cheese is brown and bubbling, then serve immediately, garnished with the watercress and the extra cheese sprinkled over.
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