Lucky Recipes

Non-Mexican

Prawn & Avocado Risotto w/ Chilli, Lime, Dill & Basil


  • Cooking Time: 45 minutes
  • Difficulty: Medium
  • Serves: 2 with leftovers
Prawn & Avocado Risotto w/ Chilli, Lime, Dill & Basil

Ingredients

• 10 TIGER PRAWNS (TAILS ON)

• 2 TABLESPOONS BUTTER

• 2 TABLESPOONS CANOLA OIL

• 1.5 CUPS ABORIO RICE

• 2 FIRM (BUT RIPE) AVOCADOS - DICED

• 1.5L CHICKEN STOCK

• 1 WHITE ONION ( FINELY DICED)

• 2 RED CHILLIES (FINELY SLICED)

• 5 GARLIC CLOVES (FINELY DICED) 1 CLOVE SET ASIDE FOR COOKING PRAWNS

• 0.5 CUP VODKA OR WHITE WINE

• GOOD HANDFUL OF BASIL LEAVES (ROUGHLY CHOP HALF - LEAVE SOME WHOLE LEAVES TO GARNISH).

• 1/4 CUP DILL (ROUGHLY CHOPPED) - RESERVE A SMALL AMOUNT FOR GARNISH

• ZEST & JUICE OF 1 LEMON

• 3 TABLESPOONS NATURAL YOGHURT

• SML HANDFUL GRATED PARMESAN

• SALT, WHITE PEPPER & CRACKED BLACK PEPPER TO TASTE

Method

• HEAT YOUR CHICKEN STOCK IN A SAUCEPAN AND LEAVE ON LOW - YOU DON’T WANT TO ADD COLD OR COOL STOCK TO YOUR RISOTTO OTHERWISE IT WILL RUIN CONSISTENCY.

• IN A FLAT BOTTOMED POT / OR LE CREUSET HEAT THE CANOLA OIL OVER MEDIUM HEAT.

• ADD YOUR ONIONS, GARLIC AND CHILLI AND SAUTEE FOR ABOUT 5 - 10 MINUTES (DO NOT LET THEM BROWN!! IT RUINS THE TASTE AND WILL LOOK UGLY IN YOUR RISOTTO)!

• THEN ADD YOUR RICE TO THE SAUTEED ONIONS & GARLIC. STIR WELL WITH A FLAT BOTTOMED WOODEN SPOON. MAKE SURE THE RICE IS COATED.

• TURN THE HEAT UP. AFTER A MINUTE OR SO, ADD THE VODKA. IT SHOULD SIZZLE AND BOIL FRANTICALLY. THAT’S GOOD. YOU WANT TO COOK OFF THE ALCOHOL. STIR WELL MAKING SURE THE RICE IS ABSORBING ALL THE JUICES. BUT DON’T LET IT GET TOO DRY - IT’LL START TO STICK TO THE BOTTOM AND YOU’LL BURN YOUR RICE.

• A RISOTTO IS A LABOUR OF LOVE! YOU MUST CONSTANTLY TEND TO IT (WELL I THINK SO). SO WATCH IT, KEEP STIRRING IT AND ADD YOUR CHICKEN STOCK, LADEL BY LADEL. NOT TOO MUCH OR YOU’LL DROWN IT. JUST KEEP ADDING SLOWLY AND KEEP STIRRING. ONCE IT’S ABSORBED THE LIQUID, ADD SOME MORE.

• AFTER ABOUT 15 MINUTES, ADD A GOOD PINCH OF WHITE & BLACK PEPPER AND SOME SALT. HAVE A TASTE. IT’S PROBABLY STILL A BIT NUTTY AND TOO AL DENTE, BUT IT’LL BE GETTING CLOSE.

• HEAT UP A SKILLET ON HIGH HEAT AND ADD THE BUTTER & RESERVED GARLIC FOR PRAWNS.

• CHECK YOUR RISOTTO, YOU SHOULD BE COMING TO THE END OF YOUR STOCK. ADD IN THE ZEST & JUICE OF THE LIME & THE CHOPPED HERBS. KEEP STIRRING AND TASTING.

• IT SHOUD BE GOOD. NO NUTTINESS - JUST A SMALL BIT OF GIVE TO THE BITE. ADJUST SEASONING TO SUIT YOUR TASTEBUDS, ADD IN THE YOGHURT, STIR THROUGH. IF YOU LIKE THINGS EXTRA SPICY LIKE US, ADD A SPLASH OF LUCKY TACO HABANERO HOT SAUCE. TURN OFF THE HEAT. ADD THE PARMESAN & DICED AVOCADO & STIR THROUGH. IT SHOULD OOZE DOWN ITSELF, LIKE A SLOW LAVA FLOW. PUT THE LID ON IT AND LET IT SIT FOR A FEW MINUTES.

• CHUCK YOUR PRAWNS IN TO THE HOT SKILLET. AFTER A MINUTE OR SO (ONCE YOU SEE THE TAILS TURNING BRIGHT PINK, TURN THEM OVER AND LET THEM COOK THROUGH. NO MORE THAN 4 MINUTES TOTAL. IF YOU WANT THEM TO HAVE A NICE CHAR - COOK THEM OVER OPEN FLAME ON BARBIE.

• GENEROUSLY SPOON THE RISOTTO BETWEEN 2 PLATES, PLACE YOUR PRAWNS ON TOP AND SCATTER WITH BASIL LEAVES & RESERVED DILL.

• YES YUM.

FEATURED PRODUCTS

Check out our Lucky Products to spice up your meals