Prawn risotto cake with rouille
Chef: Wild Atlantic Prawns
- 400ml stock
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 100g risotto rice
- 50ml white wine
- 60g frozen peas
- 6 black olives
- 50g flat leaf parsley, shredded
- 1 tbsp baby capers
- freshly grated parmesan
- 8 strands of saffron
- 1 tsp boiling water
- 1 egg yolk
- 1 small garlic clove, crushed
- 1/2 tsp smoked paprika
- 150ml rapeseed oil
- 1 tsp lemon juice
- 12 fresh basil leaves
For the Risotto:
- Have the stock at a constant gentle simmer beside your risotto pan
- Heat your pan and add the oil, sweat the onions over a medium heat until translucent, approximately 5 min then add the garlic and sweat for a further 2min
- Add the rice and stir it around for a couple of minutes until well coated with the oil and each grain is translucent [do not allow to colour]
- Add the wine and stir in, continue to stir until the wine is absorbed
- Start to add the stock a ladle at a time, stirring after each addition and allow the rice to absorb each ladle of stock before adding another, stir frequently
- Continue until the risotto is creamy, check the texture of the rice, when almost cooked add the peas and continue cooking until the rice is done but retains a slight bite.
- Remove from the heat and grate in some parmesan, season and add the olives, capers, parsley and lastly the prawns.
- Spoon the risotto into a silicone mat and place in the fridge to firm up.
- Pane the risotto cakes in flour, egg-wash and breadcrumbs
- Shallow or deep fry the prawn risotto cakes until golden brown and serve topped with prawns coated in rouille and garnished with a crisp basil leaf.
- Infuse the saffron strands in the boiling water for 15 min
- Place the egg yolk, garlic, saffron water, smoked paprika and seasoning in a bowl and whisk to combine.
- Start drizzling in the oil while whisking continually, once the mixture shows signs of thickening add the lemon juice then continue to whisk in the remaining oil until the emulsion thickens, re-check the seasoning.
- Pick even sized basil leaves and fry in a little oil for a few seconds on each side, remove on to kitchen paper to dry and crisp up.