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Easiest Way to Prepare Perfect Special Tiger-Prawn Risotto

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Special Tiger-Prawn Risotto

Before you jump to Special Tiger-Prawn Risotto recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

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We hope you got benefit from reading it, now let's go back to special tiger-prawn risotto recipe. You can cook special tiger-prawn risotto using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Special Tiger-Prawn Risotto:

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

Instructions 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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