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| PRAWN RISOTTO LACED WITH GRAND MARNIER |
| Quantity: 4 servings |
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| Ingredients |
2 tbsp. olive oil
2 tbsp. unsalted butter
1/3 c. shallots, fi nely minced
3/4 tsp. salt
3/4 tsp. white pepper
1 1/2 c. Arborio rice (available at specialty
markets)
5 1/2 c. hot chicken broth
1 c. freshly squeezed orange juice
2 tbsp. Grand Marnier liqueur
2 tbsp. light cream
1/4 c. Parmesan cheese, grated
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| Method |
• Toss the prawns with 1 tablespoon of the olive
oil and 1/4 teaspoon each of the salt and white
pepper; set aside.
• Heat the remaining olive oil and butter in a
large cast-iron skillet over medium heat.
• Add the shallots and cook for about 3 minutes
or until tender.
• Add the rice and stir to coat. Stir in the chicken
stock, 1 cup at a time, making sure that the
liquid is absorbed before you add more.
• Before adding the final cup of broth, heat a
skillet over moderate heat.
• Add the prawns and cook for 3-4 minutes or
until rosy. Remove and keep warm.
• Add the final cup of broth to the rice mixture,
along with the orange juice and the Grand
Marnier, salt and pepper. When the rice has
absorbed almost all of the stock, add the light
cream, the Parmesan, and the prawns.
Serve immediately. |
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