Prawn Risotto

This delicious seafood risotto is best paired with The Sisters’ Pinot Gris.

Serves 4

Ingredients

• 400g arborio rice
• 2 L chicken stock
• 2 cloves garlic
• 1 shallot
• 1 cup of The Sisters Pinot Gris
• 100g parmesan
• 2 tbsp butter
• 2 tbsp olive oil
• 16 raw prawns with tails on
• Clove of garlic crushed
• Tbsp oil
• Tbsp butter

Method

1. Chop shallots and garlic, place in a large high-sided pan on a medium heat with olive oil, and gently sauté.
2. Then add the arborio rice stir for 30 seconds then add the cup of wine, one the rice has absorbed the wine start adding the chicken stock 1 cup at a time.
3. Lower the heat.
4. Once the rice absorbs all the chicken stock add another cup of stock, stir frequently.
5. This process will take about 30 mins, once the rice has absorbed all the stock, take off the heat and add parmesan and butter, stir through.
6. Salt and pepper to taste.
7. Cover with a lid and let the risotto rest while you sauté the prawns.
8. Place your pan on a medium-high heat, add oil the prawns brown on each side until pink (a minute each side) then add crushed garlic and butter to the pan, sauté for a further minute the butter will give the prawns a nice glaze.
9. Serve the risotto in bowls and top with prawns

Garnish with rocket leaves or fresh parsley. Enjoy!

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