How to Make Prawn, Red Pepper and Leek Risotto

Prawn, red pepper and leek risotto is a new twist on a classic Italian recipe. Combining the salty, sweet taste of prawns with the earthy red pepper and leek, prawn, red pepper and leek risotto is a dish that is both complex and satisfying. Serve with a glass of chilled dry white wine, a loaf of hot Italian bread and tarragon butter and a crisp, mixed greens salad.

Things You'll Need

• 10 ounces large prawns
• Sharp knife
• Large mixing bowl
• 1 cup cold water
• 2 large saucepans
• 6 cups chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 3 leeks, whites only, chopped
• 2 red bell peppers, peeled, seeded and chopped
• 2 cups Arborio rice
• 2 tablespoons fresh tarragon, chopped
• 1 cup Sauvignon Blanc white wine
• 2 tablespoons fresh chives, very finely chopped

Instructions

1. Peel the prawns and remove the veins with the edge of a sharp knife. Place the prawns in a large mixing bowl and cover with cold water. Cover the bowl and refrigerate for 30-45 minutes.

2. Combine the prawn shells and 1 cup of cold water in a large saucepan and simmer for five minutes. Strain the liquid using a sieve and throw away the shells. Return the broth to the saucepan, add the chicken stock and simmer.

3. Melt the butter over medium heat and add the extra virgin olive oil in a second large saucepan. Add the chopped leeks and bell peppers and cook until soft and tender--approximately six to eight minutes. Add the Arborio rice and turn the heat up to medium. Stir to coat each grain with the butter and olive oil and cook for one to two minutes.

4. Add the wine and cook, stirring frequently until almost all of the liquid is absorbed.

5. Add ½ cup of the simmering broth and stir frequently until the liquid is absorbed.

6. Drain and chop the prawns in half lengthwise and add them to the rice. Cook for three to four minutes and continue to add more stock ½ cup at a time until it is all gone.

7. Transfer the risotto to individual serving bowls and garnish with the tarragon and chives. Serve immediately.

Resources

• The Italian Chef - Italian Recipes
• Italian Food Forever - Italian Recipes