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Prawn, Chorizo and Mushroom Risotto
I made a pretty lavish lunch this weekend since it was my mother’s last day in town.  Plus, I haven’t been in the kitchen since before my trip to Vietnam (I was only reminded about the pork burger recipe when I found the leftover onion relish on my return), so I was pretty happy to get back into it.
Ingredients (serves 4):
12 prawns (I left the head / shells on for flavor, but remove them if you’re worried about getting your hands dirty to eat this)
1 spicy chorizo, sliced
1/2 cup dried porcini mushrooms
1 cup sliced oyster mushrooms
1 cup arborio rice
1/2 onion, diced
1 chili, chopped
1/2 cup basil, chopped
2 cups grated parmesan cheese
2 cups chicken stock
2 cups milk
2 cups water (you may need more)
2 tbsp butter
A few chunks of goat’s cheese
Salt and pepper to taste
Soak the porcini mushrooms in the stock.  Melt the butter and saute the onions, chili and chorizo.  Add 1/4 cup of basil, the oyster mushrooms, and rice.  Saute for a minute before adding the stock.  Cook into the rice and season with salt and pepper.  Add the water next and cook until absorbed, stirring frequently.
Next add the milk, and once it’s mostly cooked in add the cheese, then the prawns and rest of the basil.  Once the prawns have cooked through, have a taste and if the rice is still a bit crunchy, add another cup of water and cook in.  Served on a bed of pea shoots, topped with goat’s cheese.

Prawn, Chorizo and Mushroom Risotto

I made a pretty lavish lunch this weekend since it was my mother’s last day in town.  Plus, I haven’t been in the kitchen since before my trip to Vietnam (I was only reminded about the pork burger recipe when I found the leftover onion relish on my return), so I was pretty happy to get back into it.

Ingredients (serves 4):

  • 12 prawns (I left the head / shells on for flavor, but remove them if you’re worried about getting your hands dirty to eat this)
  • 1 spicy chorizo, sliced
  • 1/2 cup dried porcini mushrooms
  • 1 cup sliced oyster mushrooms
  • 1 cup arborio rice
  • 1/2 onion, diced
  • 1 chili, chopped
  • 1/2 cup basil, chopped
  • 2 cups grated parmesan cheese
  • 2 cups chicken stock
  • 2 cups milk
  • 2 cups water (you may need more)
  • 2 tbsp butter
  • A few chunks of goat’s cheese
  • Salt and pepper to taste

Soak the porcini mushrooms in the stock.  Melt the butter and saute the onions, chili and chorizo.  Add 1/4 cup of basil, the oyster mushrooms, and rice.  Saute for a minute before adding the stock.  Cook into the rice and season with salt and pepper.  Add the water next and cook until absorbed, stirring frequently.

Next add the milk, and once it’s mostly cooked in add the cheese, then the prawns and rest of the basil.  Once the prawns have cooked through, have a taste and if the rice is still a bit crunchy, add another cup of water and cook in.  Served on a bed of pea shoots, topped with goat’s cheese.

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