Grilled Prawns Risotto Recipe
Pascal Aussignac shares his extravagant prawn risotto recipe. This traditional risotto recipe will have you dreaming of your next trip to the Med, where fresh prawns taste sublime
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Wooden spoon
- Ladle
- Grater
- Plate
- Serving bowl
Ingredients
- 8 prawns, large
- 150g of risotto rice
- 1000ml of vegetable stock
- 5 black peppercorns
- 15g of bonito flakes
- 150g of butter
- 80g of onion, finely chopped
- 1 bouquet garni
- 100ml of white wine
- 1 pinch of dried chilli
- 30g of Parmesan
- 40g of poutargue, finely grated
- olive oil
- salt
- black pepper
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