Options…I also add some of my ROASTED GARLIC COOKED WITH PEPPERLEAF just before I add the seafood, a really tasty combo. This is one of my favourite ways to make risotto, I know a lot of the purists might object to putting in tasty cheese, but it’s my take on how I like it! Don’t skip the stock and just use water, the stock is such an important flavour base to this one.
400g green prawns, or a combo of prawns and yabbies
400g of mixed seafood
1 Carrot
1 teaspoon Pepperberries
1 brown onion roughly chopped
4 bay leaves
Murray River Salt
1 teaspoon Anise Myrtle
2 cups Aborio Rice
1 cup grated tasty cheese
1 pinch of saffron, optional
Handful of Warragul Greens lightly blanched
Approx 1/4 cup Persian or good creamy fetta
1/2 Avocado sliced thinly
finely chopped Parsley
squeeze of lemon
oil
1 cup white wine, optional
extra water if needed
METHOD FOR STOCK
1Peel the green prawns and put the shells, heads etc into a pot holding approx 1.5 ltres of water, put the prawn meat into a bowl for later.
2Add carrot, pepperberries, brown onion and bay leaves and a sprinkle of Murray River salt
3Bring to boil, then simmer for approx 1 hour to allow the flavours to develop.
4Strain and keep hot to use for risotto, add 1 cup of white wine to stock
METHOD FOR RISOTTO
5Put approx 2 tablespoons of oil in pan and heat
6Add rice, stir to cover grains and toast lightly
7Slowly add the stock., approx ½ cup at a time, stirring all the time until the rice absorbs, add a pinch of Saffron, then keep adding stock until rice is cooked, you might need to add some hot water if not enough stock
8Add 1 cup grated tasty cheese, stir to dissolve
9When cooked stir in the seafood mix and some of the prawns, these cook quickly, add salt to taste and also a squeeze of lemon to taste
11Portion out the Risotto on plates
12Top with a couple of prawns, Avocado, Warragul Greens, Fetta and Parsley…serve
Ingredients
400g green prawns, or a combo of prawns and yabbies
400g of mixed seafood
1 Carrot
1 teaspoon Pepperberries
1 brown onion roughly chopped
4 bay leaves
Murray River Salt
1 teaspoon Anise Myrtle
2 cups Aborio Rice
1 cup grated tasty cheese
1 pinch of saffron, optional
Handful of Warragul Greens lightly blanched
Approx 1/4 cup Persian or good creamy fetta
1/2 Avocado sliced thinly
finely chopped Parsley
squeeze of lemon
oil
1 cup white wine, optional
extra water if needed
Directions
METHOD FOR STOCK
1Peel the green prawns and put the shells, heads etc into a pot holding approx 1.5 ltres of water, put the prawn meat into a bowl for later.
2Add carrot, pepperberries, brown onion and bay leaves and a sprinkle of Murray River salt
3Bring to boil, then simmer for approx 1 hour to allow the flavours to develop.
4Strain and keep hot to use for risotto, add 1 cup of white wine to stock
METHOD FOR RISOTTO
5Put approx 2 tablespoons of oil in pan and heat
6Add rice, stir to cover grains and toast lightly
7Slowly add the stock., approx ½ cup at a time, stirring all the time until the rice absorbs, add a pinch of Saffron, then keep adding stock until rice is cooked, you might need to add some hot water if not enough stock
8Add 1 cup grated tasty cheese, stir to dissolve
9When cooked stir in the seafood mix and some of the prawns, these cook quickly, add salt to taste and also a squeeze of lemon to taste
11Portion out the Risotto on plates
12Top with a couple of prawns, Avocado, Warragul Greens, Fetta and Parsley…serve
Risotto with Warragul Greens and Anise Myrtle
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