Shrimp Risotto with Chili and Microgreens 👨‍🍳🍷

Shrimp Risotto with Chili and Microgreens

Ingredients:

Rice: 300g Arborio or Carnaroli rice.

Seafood: 400g large prawns (peeled and deveined, tails left on for presentation).

Aromatics: 1 small onion (finely chopped), 2 cloves of garlic (minced), 1 whole red chili (for garnish/infusion).

Liquids: 150ml dry white wine, approx. 1L hot seafood or vegetable stock.

Finishers: 50g cold butter, 50g freshly grated Parmesan cheese, juice of half a lemon.

Garnish: Fresh microgreens or pea shoots, finely chopped parsley.

Instructions:

Sauté Prawns: In a large pan, heat olive oil and sauté the prawns until pink and opaque. Remove and set aside.

Sauté Aromatics: In the same pan, add more oil if needed and sauté the onion and garlic until translucent.

Toast Rice: Add the rice to the pan and cook for 2 minutes, stirring constantly, until the edges are translucent.

Deglaze: Pour in the white wine and stir until completely absorbed.

Add Stock: Add the hot stock one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy but still al dente (approx. 18-20 mins).

Emulsify (Mantecatura): Turn off the heat. Stir in the cold butter, Parmesan cheese, and lemon juice. Add the chopped parsley.

Plating: Place the creamy risotto in a deep bowl. Arrange the sautéed prawns on top. Garnish with a whole roasted red chili and a handful of fresh microgreens for a vibrant finish. 🍷👨‍🍳