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Preserved lemon and prawn risotto

Preserved lemon and prawn risotto

By Olimpia Bortolotto and Maurice Esposito of Cecconi's Flinders Lane

Risotto al limone e gamberi

Serves 4

1L chicken or vegetable stock
50ml olive oil

1 medium onion

400g Arborio or Vialone Nano rice
150ml white wine
12 medium prawns, cleaned
½ tbsp preserved lemon
50g butter
50g parmesan
Salt and pepper, to taste

Place the stock in a stockpot, bring to the boil, then turn down to a simmer.
Combine the oil and onion in a heavy-based deep pan and cook over a moderate heat until the onion is soft – about 5 minutes. Stir frequently.
Add the rice and stir for a few minutes, ensuring that every grain is coated with oil. Add the white wine and stir over a moderate heat until all the wine has been absorbed.
Add a ladleful of simmering stock and stir over a moderate heat until the stock has been absorbed. Keep adding stock, one ladleful at a time. Continue to stir until all the stock has been absorbed before adding the next ladleful.
Cook until the rice is al dente, then add the prawns and preserved lemon for the last 5 minutes of cooking. Total cooking time should be approximately 20 minutes.
Season with salt and pepper. Take off the heat, then add the butter and parmesan and stir through.

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