Prawn and Nduja Risotto
Spice up your risotto with this prawn and nduja recipe for two.
Serves 2 | Cook Time 50 mins
- 400g fresh uncooked prawns, shell-on
- 190g Carnaroli risotto rice
- 80g 'Nduja, coarsely chopped
- 20g Parmigiano Reggiano DOP
- 250ml white wine
- 1 onion, finely chopped
- 3lt water
- 2 tbsp Extra Virgin Olive Oil
- 10g butter
- Sea salt
Heat a tablespoon of the olive oil in a frying pan over a medium heat and cook the prawns. Once cooked, remove from the pan and allow to cool then deshell all the prawns except four, which you'll use for garnish later, reserving the heads.
Transfer the heads to a large saucepan, add the water and season with salt. Bring to the boil and then allow to simmer gently for 30 minutes with a lid on. To extract more flavour from the prawn heads crush them up with the back of a spoon. After 30 minutes, strain the stock into a clean pan through a fine sieve and keep warm over a low heat.
Heat a tablespoon of the oil in a separate saucepan and tip in the onions. Cook until the onions are soft but not coloured.
Add the rice to the onions and toast for a couple of minutes until the rice grains turn translucent around the edges. Keep stirring to prevent the rice from sticking to the pan. Add the 'Nduja and continue stirring for another minute.
Tip the wine into the onion, 'Nduja, and rice mix (now's the time to set your timer in accordance with the cooking time on your rice packet) and stir until absorbed.
Once absorbed add a ladleful of the stock and continue stirring until absorbed. Repeat this process until the cooking time is up - the rice should be just cooked with a slight bit in the middle of the grain.
Now add the parmesan and stir vigorously. Add the deshelled prawns and stir to combine. Pop a lid on the pan and allow the rest for 2 minutes.
After 2 minutes stir through the butter then serve with the shell-on prawns on top for decoration.