Prawn & Shiitake Risotto
This one was quite a no-brainer. Shiitake mushrooms? Yes. Risotto? Of course. Prawns? Do I really need to answer that?
I recently discovered Banana Prawns. They are these beautiful, sweet prawns, with a slightly yellow colour. I’d never come across them in Canada, but they seem to be quite popular here in Australia.
- 8 Banana Prawns (raw, shell on)
- 1 purple onion, roughly diced
- 4 cloves garlic, minced
- 3 tbsp butter
- 1 sprig fresh rosemary
- 1 tbsp lemon juice
- 1 large shiitake mushroom, sliced
- 4 cups prawn stock (for this you’ll need salt, 2 cloves garlic, 5 cups boiling water)
- 1/2 cup dry red wine (divided)
- 1 tsp fish sauce
- 1 1/4 cup Arborio rice (Risotto)
- 1/2 cup heavy cream
- 3 tbsp cream cheese
- 2 tbsp parmesan cheese
Melt butter in large pan. Simmer 1/2 the onion & 2 cloves garlic until fragrant. Add prawns, shell on. Pour lemon juice on top. Cook until prawns go from clear to opaque. DONT OVER COOK. Lean towards undercooking, as the prawns will go back into the hot risotto. Remove prawns and set aside.
In the same pot, add fresh rosemary & mushrooms. Brown over medium-low heat. Remove from pot.
Peel all but 2 prawns, place shell in pot. Add 5 cups boiling water, and two garlic cloves, cut in half. Add salt, fish sauce. Boil for 15 mins, covered.
Strain stock, saving liquid. Discard the rest. Set stock aside.
Melt 1 tbsp butter, 1 tbsp oil in pan. Add remaining half of onion. Simmer until fragrant. Add arborio rice, and stir until well coated. Cook for 3 minutes. Add wine, stir until completely absorbed. Stir in stock, one cup at a time, not adding the next until the previous one is completely absorbed. The rice should be al dente by this point. I prefer mine completely soft, so I let it cook a bit longer.
Stir in cream cheese and cream until it’s a thick, creamy consistency. Stir peeled prawns and mushrooms in. Grate cheese on top. Place two un-peeled prawns on top, for dramatic effect.
Wine Suggestion: a dry Rose