I think I'm in love with risotto, no really I am. It's rich, creamy & full of flavor. Making risotto is time consuming I know, but well worth the effort. Unfortunately my sister in law wasn't here to do all the stirring, I had to do it all by myself (cries) I'm lazy I know. This risotto is a combination of walnuts, garlic, caramelized onions, fresh parsley, greens & of course not to forget the goats cheese, mmm so delicious. Why go to some posh nosh Italian restaurant when you can make it in the comfort of your own home, so get up & give it a go. Enjoy!
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Ingredients for risotto
500g arborio risotto rice
1 1/2 liter stock
5 garlic cloves minced
Handful of fresh parsley
Zest & juice of 1 lemon
1 flat tbsp chilly flakes
1 tbsp black pepper
60g chopped toasted walnuts
100g crumbled goats cheese
3 small red onions
2 tbsp sugar
3 tbsp butter
1/2 cup Parmesan cheese
100ml double cream
Method
In a heavy based saucepan heat up the stock until its reached boiling point. In another pan add 2 tbsp butter, 3 red onions finely chopped, 2 tbsp sugar & 1 tbsp black pepper, caramelize the onions until they are golden brown and set aside.
In a large pan, add 1 tbsp of butter and the minced garlic, braise in the butter until golden brown. Add chilly flakes, black pepper & the risotto rice, coat well then start adding the stock 1 ladle at a time. Stir continuously until all the stock is cooked off & the rice is cooked. This may take up to 20 minutes.
Once the rice is cooked & slightly aldentay, add in the caramelized onions, zest and juice of the lemon, handful of chopped parsley, the crumbled goats cheese & Parmesan cheese. Stir & make sure you combine everything properly. Lastly add the toasted walnuts & double cream, stir once more & serve immediately.
Ingredients for the prawn batter
1 cup of corn flour
1 cup of plain flour
3 eggs beaten
1 tbsp paprika
1/2 tbsp red chilly powder
1 tbsp salt
400g peeled and deveined prawns
Method
In a bowl combine the cornflour, plain flour, paprika, chilly powder & salt together. In a separate bowl add the eggs & beat them. Dip the prawns into the flour mixture, coat them well then dip them into the beaten eggs then back in the flour, this will give them an extra crunchy coating. Make sure you do the prawns a few at a time to ensure you coat them all properly. Heat up some oil to fry the prawns in.
Once the prawns have been deep fried, you'll need to coat them in my lemon and garlic aioli & serve immediately. Click on the following link for my aioli recipe:
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