recipes
Surf `n` turf risotto
Serves: 2
Ingredients
- 2 cups Arborio rice
- 4 cups Prawn stock
- 10 prawns
- 1 small glass white wine
- 2 kabanos Sausage (Tarchynski)
- 1 chicken breast, diced
- Porcini mushrooms (soaked in water if dry porcini are used)
- 1 finely chopped onion
- Grated Parmesan cheese
- 1 packet saffron strands
- 2 bell peppers, diced
- 1 cup fresh cream (Benna)
- Chopped parsley
- 2 tbsp butter
Method
Cook the onion in a spoon of butter until transparent, stir in the rice and the saffron, toast until all is coated with the butter. Splash with the wine and allow evaporation. Stir in the mushrooms and the chicken, gradually start adding the prawn bisque. Continue adding the remaining stock until almost is absorbed. Stir in the prawns, peppers and kabanos, cook for further 2 minutes. Remove from heat, add enough cream and Parmesan cheese to obtain a creamy consistency and finish off with the parsley.
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