This recipe is a tantalising symphony of taste and texture, combining the creaminess of arborio rice with the vibrant, spicy notes of red chilli, all crowned with plump, perfectly cooked prawns. Whether you’re preparing it for a special evening or a weekend treat, this dish promises to elevate your dining experience.
Make this prawn and chilli risotto:
Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes. Add the rice and stir to combine with the onion and garlic mixture. Slowly add the fish stock one ladleful at a time, making sure that the liquid has been absorbed before adding the next ladleful of stock. Stir until all the stock has been used and the rice is al dente. Stir through the prawns and chillies and cook until the prawns are heated through, about 10 minutes. Season. Add the cream and heat through. Sprinkle with the parsley and serve hot.Prawn and chilli risotto
Ingredients
Instructions
TO DRINK: Boschendal Blanc de Noir is just dry enough to offset the spice.
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