photo sharing and upload picture albums photo forums search pictures popular photos photography help login
Chris Gibbins | all galleries >> Galleries >> Kissing don't last; cookery do! > Prawns with Pancetta and Watercress Risotto
previous | next
01-May-2021 © Chris Gibbins

Prawns with Pancetta and Watercress Risotto

Fry strips of pancetta in a little olive oil until golden and crispy, drain and crumble roughly.
Set aside. In the same pan, fry chopped shallots and a crushed clove of garlic until softened,
then add carnaroli or arborio rice, stirring for a couple of minutes, until well coated, then add
a small glass of dry vermouth (or dry white wine). When nearly absorbed, add chicken stock in
ladlefuls, stirring from time to time, until the rice is almost cooked, about 15 minutes.
Add a good knob of butter and a handful of freshly grated parmesan, together with the pancetta,
and continue stirring for another couple of minutes. Stir in watercress until just wilted.
Meanwhile, in another frying pan, heat a Tbs olive oil and when hot add raw shelled king prawns,
season with a few grinds of black pepper, stirring until pink and just cooked. Spoon the risotto
into warm bowls, top with the prawns and some more watercress, and serve.

Nikon Z 7II ,Nikon NIKKOR Z 24-70mm f/4 S
1/60s f/10.0 at 37.0mm iso180 full exif

other sizes: small medium large original auto
share
Type your message and click Add Comment
It is best to login or register first but you may post as a guest.
Enter an optional name and contact email address. Name
Name Email
help private comment