Grilled prawns and poutargue risotto

PT1H20M

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Ingredients

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1
Start by making a bonito stock. Place the vegetable stock and 5 black peppercorns in a pan and bring up to a simmer
2
Add the bonito flakes and cover with cling film. Set aside for 30 minutes. Remove the cling film and pass through a muslin cloth
  • 15g of bonito flakes
3
In a large pan over a low heat, add 50g of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced
  • 50g of butter
  • 80g of onion
  • 1 bouquet garni
  • 150g of risotto rice
  • 100ml of white wine
  • olive oil
4
Keep on a low heat, pour in the bonito stock a ladleful at a time, making sure each ladle of stock is fully absorbed before adding another. Stir regularly as the risotto cooks
5
Once your last ladle of stock has nearly been absorbed, add the Parmesan, remaining butter and a generous dash of olive oil. Stir vigorously with a spatula in order to incorporate and create an emulsion - this will give the risotto its creamy texture
  • 30g of Parmesan
  • olive oil
  • 100g of butter
6
Season with salt and black pepper and check that the rice is cooked 'al dente'. Remove from the heat, place a lid on top of the pan and set aside
7
Preheat the grill to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the grill until cooked through
8
Divide the risotto across plates and lay the grilled prawns on top. Top with some freshly grated poutargue and serve immediately
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