Samphire is only available from May to August and is naturally very salty as it grows by the sea. Combined with prawns or other sea food, it brings a soft sea flavour to your table. Crack open a bottle of fine white wine and enjoy this simple, easy, special risotto.
600gm large cooked prawns
80gm washed and trimmed Samphire
50gm butter
3 shallots finely chopped
l litre fish stock
50ml white wine
2 garlic cloves crushed
250gm of Arborio rice
30gm freshly grated parmesan cheese
50ml single cream or plain yoghurt
Add a bit of the butter to a pan and heat gently then add the shallots, garlic and cook very gently for about ten minutes.
Add the rice and stir until all the grains are coated then add half the stock and close the lid. Stir gently and cook for about 15 minutes, then pour in the wine and stir again until it has all been absorbed. Add a rest of the stock and prawns and continue stirring until all the liquids have been absorbed, usually another 10-15 minutes. Add the samphire in the end and cook it in the mix for about 2 minutes. At the very end and when the heat is very low or even completely switched off add the cream/ yoghurt. Serve immediately with parmesan on top.
No comments:
Post a Comment