Special Tiger-Prawn Risotto

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Special Tiger-Prawn Risotto. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Special Tiger-Prawn Risotto is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Special Tiger-Prawn Risotto is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Special Tiger-Prawn Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Special Tiger-Prawn Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Special Tiger-Prawn Risotto is 2-4 portions. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Special Tiger-Prawn Risotto using 20 ingredients and 9 steps. Here is how you cook that.

A special dish for two, (made in two parts,) or scaled up for a group meal to be enjoyed!! I adapted a couple of recipes I found, as I took out ingredients we like. I had to search for “ how - to” items as I had not cooked raw non- prepared Large Prawns before!
#helpfulcooks, #special, #dinnerfortwo, #festive,#helpfulcooks

Ingredients and spices that need to be Take to make Special Tiger-Prawn Risotto:

1. 20 large Raw Tiger Prawns
2. 2 large Onions
3. 1 Cup Frozen Peas
4. 1 Cup Frozen Sweetcorn
5. 1 Cup Frozen Sweet Peppers
6. 3 Large Carrots
7. Minced Garlic
8. Black Pepper
9. Ground Rock Salt
10. 2-3 cups Risotto Rice
11. 500 mls Prawn Stock(recipie to follow)
12. 3-4 tablespoons Lemon Infused Oil
13. OR lemon juice + Oil
14. prawn stock
15. Heads and shells of the above Prawns
16. 2 medium Carrots
17. 1 large Onion
18. Black Peppercorns
19. Rock Salt
20. Enough water to cover

Instructions to make to make Special Tiger-Prawn Risotto

1. Thaw prawns completely. Remove heads by twisting them off, drop them into a waiting large saucepan. Remove shells by putting fingers in the gap between the two sets of legs and pulling them off. Drop the shells in with the heads, into the pot.
2. Using a sharp knife, make a shallow cut into the back of the prawns, and remove the string- like intestine, discard this. Put peeled prawns to one side.
3. Slice and dice 1 Onion and add to the stock-pot. Peel and dice 2 small Carrots, add these to the pot. Put in 2-3 teaspoons of Black Peppercorns, and some Rock Salt.
4. Cover with water, plus about 5 centimetres, bring to just boiling. Stir well and leave to simmer uncovered for at least 20-30 minutes. Leave to cool. Remove impurities, (the white frothy foam), with a spoon.
5. Strain liquid through a colander to remove shells, heads and veggies. Then strain through a fine sieve to remove peppercorns and other bits. Leave to cool. Any liquid not used in the Risotto can be frozen, I suggest in small portions, to add to future soups and meals to enhance flavour.
6. Once the stock is made, add the lemon-infused oil to a large Wok or saucepan. Add the Onions, diced, and the Risotto Rice. Heat for a few minutes until Rice and Onions until browned.
7. Add 500 mls of Prawn Stock to the Wok, bit by bit and stir well. Add Prawns, Carrots, Peas, Sweetcorn, Peppers and about 2 teaspoons of minced Garlic. Stir well and bring to a simmer.
8. Stirring occasionally, simmer until most of the liquid has been absorbed by the Rice. Taste broth and add Pepper and Salt to taste.
9. Continue simmering, stirring gently, until all the liquid has been absorbed. Serve and enjoy!!

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