Last night Mrs Sensible created a fabulous meal and I just thought I should share the recipe with you. I don’t normally post sensible things like recipes or which hotel to stay in, there are plenty of blogs that do that, however as I helped cook this meal and I didn’t burn it, I thought you might like to try it.
Ingredients.
100 grams of rice
300 grams of fresh peeled prawns
6 fresh king prawns
6 fresh asparagus
2 knobs of butter
2 tablespoons of extra virgin olive oil
2 glasses of white wine
1 small onion
2 cloves of garlic
2 small tomatoes
Pinch of parsley
Salt and pepper to season
Method
The very first thing you need to do is pour two glasses of white wine, Mrs Sensible used Arneis which is a fresh crisp dry wine from Marco Bellero’s cantina La Cà Nova
One glass is for drinking while you cook, the other gets wasted during the cooking.
Peel the king prawns, put the body of the prawns to one side and place the heads, legs and shells etc in a saucepan with half a litre of water, bring it to the boil and allow it to simmer. This will be your stock.
If a foam appears on the top of the stock, remove the foam.
Heads, arms, legs, shells etc in a saucepan.
Chop up the asparagus. Add the king prawns, garlic, asparagus and peeled prawns to a frying pan, then fry until the prawns change colour in the olive oil,
By now the smell is irresistible.
When they are cooked, place them in a bowl.
Search for the garlic cloves and throw them away.
Separate the king prawns and asparagus tips and place them in a different bowl, find the garlic cloves and throw them away.
Asparagus tips and King Prawns
Chop an onion and fry it in the frying-pan with a knob of butter. Do not clean the pan you want the flavour of the prawns to stay in the pan.
Onion and Mrs Sensible’s wooden spoon
When the onion is soft and cooked, add the chopped tomato and continue to fry.
The dreaded wooden spoon.
Add the rice to the frying pan.
It was at this point that i asked if we had used enough rice, I would have thrown another two handfuls in. But Mrs Sensible said there was enough.
Pour in the glass of wine and gently stir.
I nearly cried when she threw my good wine in the pan.
Stir until the wine has been absorbed by the rice and evaporated off.
Start adding the stock, make sure the head, arms and shell stays in the saucepan.
Add a ladle of stock from the pan and keep stirring the rice and the onions, as the stock is absorbed add another ladle of stock. Keep adding the stock until it looks like this.
Add the stock little by little and keep stirring or it will end up a horrible mess.
Mrs Sensible used nearly the full half a litre of stock, the trick is to add the stock slowly. keep allowing the rice to absorb the stock. I asked Mrs S why she didn’t just throw all the stock in at once, she told me the rice would go like pudding rice.
Nearly ready
Add the bowl of asparagus and prawns to the frying pan and stir.
Don’t you just love this action photo
Pour the risotto into two dishes and decorate with the king prawns and asparagus tips.
Eat and enjoy
If you want to know what my part in this masterpiece was…. I took the photos and chopped the onion. Oh and drank the wine.
Buon appetito.
Englishman in Italy 
yum yum!!!! can’t wait to give it a go
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It is really easy, even I can make this.
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Samples? 🙂
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Gosh, maybe I could make a small fortune by packaging and marketing Mrs Sensible’s home cooked food…….
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Well then? 🙂
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Ha it’s a thought
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Love this post and the photos. You did good, Pete. The dish looks very, very tasty.
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The food was wonderful, Mrs S is a good cook
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You are a lucky man.
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You should write a recipe book, your style is very refreshing! That wine sure looks good, and so does the risotto.
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Thanks, I tried to keep it as simple as the recipe, The wine was good good.
I have to hide my best wines and spirits or Mrs S uses them to cook with. She was using a very smooth bottle of grappa faster than I could drink it
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Uffa!!
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beautiful work! oh, and you did okay too )
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Thank you, I peeled the onion perfectly
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That looks very tasty – I may be giving it a try. Well done with your photo-taking and writing up of the recipe – I like it when I have pictures to follow. 🙂
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Hi Elaine, I like it when someone else cooks it. If I am forced to cook I fall back on the good old recipes, bacon sandwiches, Shepherds pie and of course burnt and cremated Barbeque food
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Bacon sandwiches….mmmmm. Of course a bacon sandwich requires a high degree of skill to get the bacon just right, and the bread just right (toasted, or not). 🙂
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And the infinite skill of layering sausages on top of the bacon plus a few mushrooms and of course an egg oh and some tomato
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Well now, that sounds like some kind of deluxe bacon sandwich, and a place I haven’t been before… I was thinking more of some rashers of bacon (no sauce, thank you). 🙂
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My son is flying over with some bacon for me, life was becoming desperate. I think I only have enough in the fridge for 2 sandwiches
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Oh no! I hope he makes it in time. A bacon-less fridge is not something to contemplate.
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Elaine, it is almost as bad as a grappa – less wine cupboard
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Looks fantastic and love the action shot! 😉
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Thanks Tony, it was a very difficult picture to take, especially as Mrs S was threatening me with the spoon if I didn’t move
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Looks wonderful, it could even make me eat some seafood (I’m not the biggest fan of seafood…).
The problem for me is always that I can’t cook at all, it is already enough that I am in the kitchen while my wife prepares food that it will be messed up in the end!
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Ha ha ha,
I like a bit of charring on my food, I don’t like insipid toast, however last week I had to open all the windows after I completely cremated two pieces of bread and nearly the toaster
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I know what you mean… Back when I was much younger and just started on my own in Finland I wanted to have rye bread with melted cheese on top. Well, it was surely melted but the plate broke in half each time and the apartment was full of smoke !
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I remember some cheap sausages that my mother bought, producing so much fat under the grill that when they self combusted there were more flames than Joan of Arc saw. Scared me to death, I thought I was going to lose the cooker and maybe part of the kitchen.
Fortunately my mum was away for the weekend and I managed to clear the smell of incinerated pigs before she returned.
My life has always been like this 😳
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Haha that would never happen in Finland! There the cheap sausages got like 90% bread flour so there won’t be any combustion 🙂
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The same here in Italy, but I think some British sausages are 90% fat
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This sounds and looks very delicious Pete, a must try 😀
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It was fab and very easy to watch her cook it
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