Pan-Seared Prawns and Arugula Risotto
A perfect combination for the BBQ !!!!!
Dead easy too....
4 cups Chicken Stock
2 tablespoons extra-virgin olive oil
1 pound large Prawns, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula leaves
1/2 cup thinly sliced fresh basil
Bring Chicken Stock to a simmer in a small saucepan (do not boil).
Keep warm over low heat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle prawns with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add prawns to pan; cook 1 minute. Remove pan from heat; set aside.
Heat remaining 1 tablespoon oil in a large saucepan over medium heat.
Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add rice; cook 1 minute, stirring constantly.
Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.
Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock
is absorbed before adding the next (about 25 minutes total).
Stir in prawns; cook 1 minute or until done.
Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
Remove from heat; stir in arugula and basil.