Ingredients 1 cup aborio rice
1 chorizo sausage
120 gm prawns (5 - 8 per serve depending on size)
1 small brown onion
3 cloves garlic
1 sprig fresh thyme
2 tsp paprika
2 tsp fennel seeds
Salt and peppercorns
1/2 bunch brocolinni
100 ml white wine
330 - 350 ml chicken stock
50 ml cream
2 tbps parmesan cheese
Finely dice the onion, dice the chorizo into approx. 1 cm dice and slice the brocolinni into 5mm pieces.
Place the garlic, paprika, fennel seeds, salt and peppercorns into a mortar and pestle and grind to a paste, add a little olive oil to soften the paste.
In a saucepan heat a little more oil and add the onion, chorizo and rice and stir whilst toasting the rice for a few minutes stirring consistently. Add the paste, picked thyme and continue to cook.
Add the wine and wait until it is almost all absorbed. Continue with this method with the stock adding it in 3 or four batches reserving a 30 mls, stirring often and waiting for the liquid to be absorbed before each next addition.
Add the cream, prawns and the brocolinni stems and cook for a further 3 - 4 minutes.
Lastly add the parmesan cheese and correct seasoning. If the risotto is a little dry add the remaining stock, if wet then just leave to sit for a few minutes off the heat.
Spoon into a serving plate and drizzle with olive oil, sprinkle with shredded parmesan and freshly ground black pepper.
I put off doing risotto for years because of the step by step addition of the liquid, and recently came across an all- in- one (or almost)recipe from a friend which is worthwhile. You fry all the tasty stuff, then add the rice, toss this around for a minute, add boiling stock and turn the heat to very low, cover and simmer for 20 mins. or so. The liquid should look like far too much initially, but will be taken up by the rice, and you can remove the lid towards the end to assist. (My glass saucepan lid helps with monitoring the liquid uptake.) Just test the rice to ensure it is just right, and adapt as necessary. 1 1/2 cups of arborio rice to 500 ml of liquid seems to work. I'm sure you will have seen similar but it is so much easier than the original recipe, because you can walk away and let it do its thing with the timer on, and it is always delicious anyway. Love your recipes.