Risotto with Black Tiger Prawns
Sorry for my lack of posts lately, I have been sick for some weeks and couldn't bare to be on a computer for a long time.
I am at the moment crazy about oils. As you might remember, I posted a recipe for Basil Infused Oilsome weeks ago. So I have been experimenting using it in some recipes.
It is getting cold in Berlin and I always feel like "Italian" when I am sick. I had some Black Tiger Prawns at home and some risotto rice, and this is what I made with it:
Risotto with Black Tiger Prawns (2 pers)
4 big Black Tiger Prawns
150 gr Risotto Rice
1000 ml Broth (chicken or fish)
2 small Yellow onions or 3 shallots in small dices
2 Garlic cloves in small dices
1 tbsp olive oil
1 tbsp Butter
50 gr Parmesan Cheese
50 ml Créme fraîche
1 tbsp Milk
1 tblsp Herb infused Oil
Salt and Pepper
In a pot, fry the Risotto, garlic and onions in olive oil until the risotto starts to look transparent. Start adding the broth little by little. Add some and let it cook while stirring. Repeat.
When it is done, take it away from the heat and add the butter and parmesan. Let it rest.
In a hot pan, fry the prawns about 30 seconds per side and add some salt and pepper. They will change color from black to orange. Take them off the heat.
On a bowl or little jar add the milk, créme fraîche with a bit of salt and the basil infused oil and mix well.
Serve the risotto with the prawns on top adding the basil & créme fraîche sauce around it and enjoy warm.
I used this beautiful dish and jar from Lov i Listed. They have beautiful handmade stuff made in Bornholm. I got the jar as a birthday gift from Torben and Susanne the people behind this amazing store.
We paired this dish with one of my favorite natural wines from Gut Oggau: Theodora.
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