1 litre Chicken stock (use instant cubes)
10 Prawns with shells
3 Shallots
1 tbsp minced garlic
1 cup Carnaroli rice
White wine (Riesling, Chardonnay)
2-3 tbsp Parmesan cheese
Whipped cream (if you have time)
- De-shell and de-vein prawns. Cut each prawn into 3. Marinate in salt, pepper, sugar and sesame oil.
- Add prawn heads to chicken stock, and heat up
- Chop shallots into small bits
- Medium heat. Saute shallots and garlic in olive oil until soft
- Add in rice and coat every rice grain with oil. Blast rice until semi-transparent
- Add in enough white wine to cover all the rice
- Add in 1 ladle of stock when 1/2 of wine has evaporated
- Cook until 1/2 of stock has evaporated, then add in another ladle.
- Repeat until rice is al dente
- Stir fry prawns and set aside.
- Remove from heat and add parmesan cheese
- Fold in whipped cream for richer taste.
- Season with salt and pepper
