Garlic Prawn Risotto

Garlic Prawn Risotto

Full Recipe: https://www.goodchefbadchef.com.au/recipes/garlic-prawn-risotto

Ingredients:
2L chicken stock
250g unsalted butter
8 cloves of garlic, peeled and finely chopped
4 shallots, peeled and finely chopped
1¾ cups arborio rice
½ cup white wine
500g raw prawns, tails removed
2 cups baby spinach
1 cup grated parmigiano reggiano
¼ cup chives, chopped
½ cup parsley, chopped
Zest and juice of 1 lemon
Salt and pepper to taste

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this is my garlic prawn Rosado I mean have a look at these gorgeous prawns for a start I do love prawns I love garlic I’m loving all the ingredients yeah we’re going to be using a lot of butter today all right I’m just going to be I’m going to be straight out from the start but in the meantime would you be able to start by chopping up all this garlic I mean that’s a lot of garlic that’s eight cloves of garlic we’re using today but it is a garlic prawn risoto so it wouldn’t be garlic prawns without lots of garlic so I’ve got some shots here just two large shots that I’m just going to thinly slice so it’s a bit of a winter warmer risotto is one of those ones that quite comforting so what’s your tip then to stop it from being just kind of gluggy butter helps and lots of Parmesan at the end but I think not not overcooking your risoto is one of those Fine Lines because I don’t like my risotto 2 raw where it’s still chalky it’s getting that perfect midpoint where The Rice isn’t overcooked but not too chalky either now I’m using a good quality Australian organic butter we’re going to be using the whole packet of butter today don’t I know but stay with me but if I’m going to use this much butter it has to be the best quality on that we agree and I do love to support Australian producers so this is a really nice quality butter absolutely so we’re going to go with half the Block M that’s going to go into our pan first I’ll just just chop it to help it along the way to melt that’s going to go into our pot which has been just heating on medium high heat we’ve got it 2 lers of chicken stock here which is just coming to the simmer just warming up just relaxing now the shalots can go in and presumably if someone’s like you know pescatarian or something we could use a veggie stock or yeah kind of stock yeah yeah for sure all right our Butter’s melted shalots are just sweating away doing their thing that garlic if you just want to scoop all of that up and throw all of that in there next step a boreo rice goes in this was 1 and 3/4 cups of aoro rice boom in we go and it’s really important at this stage you want to stir your risoto to really coat every grain of rice in the butter and the shots all the good stuff you’re almost toasting it off a little bit kind of like when you’re you’re making a Pella you want to toast the rice off it’s a really important step that you can’t skip when you’re making a risoto okay so that’s beautiful the rice has been covered by all that buttery goodness now some just some white wine here we go when recipes say use a dry white wine I’m like I don’t even know what that means I’m just going to put whatever I’ve got in the in the fridge all right so we just want to cook that alcohol off and we just get left with that beautiful white wine flavor all right the white Wine’s absorbed now it’s the really fun part we’ve got our warm stock here so one Ladle at a time this is where we get romantic why is this I’ve never understood that why is it always got to SP outed so slowly is it to get the amount rate or yeah well if you tried to add all of this uh liquid at once you’re almost shocking the shocking the rice it doesn’t know what to do it’s like swimming in the deep water it needs to just a little bit at a time just gently gently and you just gradually teaching them how to swim all right Joe so I’m just going to keep adding this one lad at a time till all the stocks nearly used up we’ll add the prawns and we’ll be nearly there okay [Music] [Music] all right Joe our risotto has come to the texture that I like I’m going to turn off the heat okay now I just added those prawns in the last couple of ladles cuz you don’t want to overcook prawn no one loves an overcooked prawn no and they don’t take long do they they only take a couple of minutes in there so that’s good heat off do you need all this cheese or um we just want about a cup about a cup worth that’ be great so Final flourishes in with that other half of our beautiful organic Australian owned butter support your local Dairy Farmers guys in we go and then some of our chopped chives a good handful of chives and a good handful of parley plenty of fresh herbs in there I do like this part all the greens going in absolutely you’re keeping me happy and you’ll be happy with this and baby spinach absolutely baby spinach goes in now the residual heat from that radoo will just help to wilt that spinach a little bit cuz we don’t want to O don’t want to overcook the spinach okay and we’ll give this a stir around that is a gorgeous amount of cheese I like your style Joe I do like my parmesan I have to admit a beautiful freshly grated Parmesan and freshly grated just makes such a difference you can’t you can’t beat it okay all of that goes in and then we just want to give this a nice this is where the magic happens the butter and the cheese and those fresh herbs and oh it really does I was I was thinking it was looking too liquid but actually right it does all just come together it all just starts to come together and you get the most gorgeous luscious silky risoto perfectly cooked and those prawns I mean all I can smell is garlic but this is a garlic prawn risoto so it is what it says on the tin guys but give this one a go and I love my garlic so it’s okay I’m one of the ones where if a if a recipe says two cloves of garlic I’m putting six all right we are ready to serve okay got our beautiful Bowl here what about the lemon I might go you going to do yeah would you be able to do a final flourish on top I sure can that would be great now we want to make sure we get a good amount of these gorgeous prawns I have to admit and that is the best looking roro I’ve seen for a garlic prawn radoo I mean lots of butter lots of cheese that’s what we want today I one more prawn on there sitting up proudly now if you could give that a good whack and you’ll be surprised the lemon zest really does make a difference it just helps to lift and freshen everything up automatically just a little bit of salt on top not too much and would you be able to pass me the pepper a good good hit of freshly ground black pepper on top maybe a couple more of these beautiful fresh herbs see this is where we can tell that you’re a PR him hardly all right let’s have a taste oh plump [Music] prawns oh yum it takes you back to garlic prawns but just reinvent it a little bit yeah it’s delicious that is so much more more delicious than the stoy rotos that I turn down in restaurants I have to admit well Tim is definitely comfort food I’m feeling comforted but yeah a little more elaborate then I think I went for the very easy everyday option of getting your roast veggies in I love that but this was delicious I have to admit a little bit more indulgent but I think there’s a time and a place for both they both hit the mark I think for winter warming Foods M should we go and enjoy the rest of delicious yes [Music]