PRAWN RISOTTO RENAISSANCE

RISOTTO IS A CLASSIC ITALIAN ONE-POT MEAL AND HERE IT WON’T DISAPPOINT. THIS MELT-IN-YOUR-MOUTH DISH COMBINES THE SPICY FLAVOURS OF CHORIZO WITH SWEET PRAWNS, INTERSPERSED WITH TANGY ARTICHOKE HEARTS. ALL IN ALL, THIS DELECTABLE FUSION OF SPANISH PAPRIKA SAUSAGE WITH ITALIAN RICE CREATES AN INDULGENT AND IMPRESSIVE CENTREPIECE ON ANY TABLE.

STOVE TOP – DEEP PAN WITH LID

1 tsp olive oil

1½ cups chorizo, sliced into half-moons

½ cup finely chopped onion

1½ cups risotto rice

½ cup white wine

4½ cups hot chicken stock

juice of 1 lemon

350g prawns, deveined and cleaned

salt and pepper to taste

5 artichoke hearts, halved

1 tsp tomato purée

1 tsp minced fresh ginger

fresh coriander or other herb of your choice for garnishing

1.Heat the oil in a deep pan and add the chorizo and onion. Sauté until the onion has softened and the chorizo has started to crisp. Stir in the rice until it is coated in the oil. Pour in the wine, bring to a simmer and stir until the wine has been absorbed. Add the chicken stock, a little at a time, allowing it to be absorbed before adding more. Stir often.

2.While the rice is cooking, pour the lemon juice over the prawns, season with salt and pepper and allow to rest.

3.Once the rice is almost ready, add the prawns, artichokes, tomato purée and ginger. Stir together until all the ingredients are well combined. Cover the pan with a lid and cook until the prawns are done and have turned pink.

4.Check seasoning and serve garnished with coriander.