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.
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
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
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.
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,
When they are cooked, place them in a bowl.
Separate the king prawns and asparagus tips and place them in a different bowl, find the garlic cloves and throw them away.
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.
When the onion is soft and cooked, add the chopped tomato and continue to fry.
Add the rice to the frying pan.
Pour in the glass of wine and gently stir.
Stir until the wine has been absorbed by the rice and evaporated off.
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.
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.
Add the bowl of asparagus and prawns to the frying pan and stir.
Pour the risotto into two dishes and decorate with the king prawns and asparagus tips.
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.