CDWM SA - Ep.12 - Lizanne's - Starter

Lizanne’s Prawn Risotto


Serves: 4 people

Preparation time: 35 min

  • 4 tbsp olive oil
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 200 ml chicken stock
  • 225 g arborio rice
  • 120 ml dry white wine
  • boiling water
  • 35 g parmesan cheese
  • 250 ml prawn stock
  • 430 ml cream

Preparation method

  • Set Instant pot to sauté function, add 3 tbsp oil and 2 tbsp butter. When oil bubbling, add onion. Reduce heat to low. Cook until soft, don't brown.
  • Add chicken stock to onion and heat.
  • Increase heat, add rice and cook further 3 min.
  • Add wine. Change Instant pot to pressure cook function, cook 6 min at high pressure.
  • Release pressure and open pot.
  • Finish off risotto: Add 80 ml cream and stir gently. Add cheese and knob of butter, stir well. Season to taste.
  • Boil prawn stock until reduced by half.
  • Add 350 ml cream. Simmer gently until sauce reduces. Season with salt, pepper and lemon juice.
  • Fry prawns in hot pan, with 1 tbsp oil and 1 tbsp butter.
  • Quickly sear prawns and chilli (to your taste) for 1 min.
  • Add remaining ingredients and cook quickly.
  • Serve immediately with risotto and cream sauce.