03 Jan BEETROOT AND PINOT RISOTTO WITH KING PRAWNS
This delicious recipe has been shared with us courtesy of Steven Snow, celebrated chef of award winning Fins Seafood Restaurant, Northern NSW, Australia
250 ml (9 fl oz/1 cup) extra virgin olive oil
4 tablespoons butter
1 brown onion, finely sliced
2 garlic cloves, finely chopped
4 anchovy fillets, chopped
1 fresh bay leaf
325 g (111/2 oz/11/2 scant cups) arborio rice
250 ml (9 fl oz/1 cup) pinot noir
6 whole beetroot (beets), juiced
1 litre (35 fl oz/4 cups) chicken stock (Basics,
see page 246)
36 raw king prawns (shrimp), peeled and deveined, tails left intact
200 ml (7 fl oz) dry white wine
2 tablespoons finely chopped parsley
200 g (7 oz/4 cups) baby English spinach leaves, steamed, to serve
185 ml (6 fl oz/3/4 cup) saffron mayonnaise
To make the beetroot and pinot risotto, heat
100 ml (31⁄2 fl oz) of the olive oil with 2 tablespoons of the butter in a saucepan over medium–high heat. Add the onion, garlic, anchovies and bay leaf and cook for 8–10 minutes, or until golden. Add the rice and stir to coat in the oil. Add
1⁄2 cup of the pinot noir and stir constantly until absorbed. Repeat with the remaining wine and stir in half the beetroot juice. When almost all the liquid is absorbed, add the chicken stock and remaining beetroot juice a little at a time, allowing almost all the liquid to be absorbed before each new addition. Season with sea salt and cracked black pepper, to taste. Continue cooking, stirring until the rice is tender and most of the liquid has been absorbed — the whole process should take about 25 minutes.
Meanwhile, heat the remaining olive oil in a large frying pan over high heat. Add the prawns and cook for 1 minute on each side, or until they turn pink and start to curl. Season with sea salt, then add the white wine, cooking until almost all the wine has been absorbed. Add the remaining butter to the pan and cook for 1 minute, stirring to coat. Add the parsley and stir through just before you are ready to serve.
To serve, place a mound of risotto on individual plates (you can use a small ramekin as a mould — just wet it with a bit of hot water first so the rice doesn’t stick). Arrange the prawns and steamed spinach around the risotto and drizzle any remaining pan juices over the top. Garnish with a dollop of saffron mayonnaise.