Doreen's Creamy Risotto with Garlic and Prawns
I met Doreen more than 13 years ago. She attended one of my classes, then two, then many. I can identify true culinary junkies very quickly and Doreen was one. Her passion and love of good food solidified our friendship and since 1989 our families have bonded. She was an integral part of my first book, the opening of the new school and a real influence on all the classes that we teach. Doreen and her husband Maury have also been a driving force in our annual charity auction for the BC Child Foundation, behind which we put all our culinary influence. Thank you, the Corday family.
3 whole heads garlic, roasted
4 large shallots, sliced and fried crispy
8 cups chicken or fish stock
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/2 cup diced onion
2 1/2 cups Arborio rice such as Fior di Riso
3/4 cup white wine
24 large prawns, peeled
Truffle oil (optional)
1/3 cup parsley, finely minced
Prepare roasted garlic and crispy shallots and set aside.
In a large pot, bring the stock to low simmer. Maintain this simmer during the entire cooking process. In a larger pot, heat the butter and olive oil together, add the onion and saute until it is soft. Stir in the rice and continue to cook on medium heat until the rice turns opaque. Pour in the wine, stirring until it is almost absorbed.
Ladle the simmering stock into the rice pot 1/2 cup at a time. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Stir continuously to prevent the rice from sticking and gumming up.
Add the prawns to the rice after about 20 minutes of cooking or when the rice is almost cooked through. When the prawns begin to turn pink, add the roasted garlic and crispy shallots. Continue to cook, adding the remaining stock and stirring until the rice is fully cooked.
Serve immediately. A light touch of truffle oil is a great optional finish, granish with the minced parsley.