About the Recipe
This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand
Ingredients
olive oil
butter
1 finely chopped shallot
1 finely chopped clove of garlic
risotto rice (a handful for each person and one for the pot)
16oz prawn stock
Perno
1/2lb prawns
saffron
salt
grated pecorino
chopped tarragon
Preparation
Heat the prawn stock, dissolve a few strands of saffron in a little water
Heat a generous amount of olive oil and butter in a pan (in wich the entire risotto must fit) and sauté the shallot and garlic glove. Add the saffron and prawns and fry until they are no longer translucent
Add all the risotto rice to the pan
Deglaze with pernod. When the pernod has evaporated, add a ladleful of prawn stock and stir. Repeat this procedure until the rice is cooked (approx. 16-18 minutes)
Remove from heat, season with salt, add a knob of butter and a handful of grated pecorino and leave to rest for a minute with the lid closed
Serve on plates and sprinkle with tarragon