Recipe of Ultimate Special Tiger-Prawn Risotto

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We hope you got insight from reading it, now let's go back to special tiger-prawn risotto recipe. To cook special tiger-prawn risotto you only need 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Special Tiger-Prawn Risotto:

1. Provide 20 of large Raw Tiger Prawns.
2. Get 2 of large Onions.
3. You need 1 Cup of Frozen Peas.
4. Prepare 1 Cup of Frozen Sweetcorn.
5. Prepare 1 Cup of Frozen Sweet Peppers.
6. Get 3 of Large Carrots.
7. You need of Minced Garlic.
8. You need of Black Pepper.
9. Provide of Ground Rock Salt.
10. You need 2-3 cups of Risotto Rice.
11. Prepare 500 mls of Prawn Stock(recipie to follow).
12. Get 3-4 tablespoons of Lemon Infused Oil.
13. Get of OR lemon juice + Oil.
14. Provide of prawn stock.
15. Prepare Heads of and shells of the above Prawns.
16. You need 2 of medium Carrots.
17. Provide 1 of large Onion.
18. Take of Black Peppercorns.
19. Use of Rock Salt.
20. You need of Enough water to cover.

Steps to make Special Tiger-Prawn Risotto:

1. Thaw prawns completely. Remove heads by twisting them off, drop them into a waiting large saucepan. Remove shells by putting fingers in the gap between the two sets of legs and pulling them off. Drop the shells in with the heads, into the pot..
2. Using a sharp knife, make a shallow cut into the back of the prawns, and remove the string- like intestine, discard this. Put peeled prawns to one side..
3. Slice and dice 1 Onion and add to the stock-pot. Peel and dice 2 small Carrots, add these to the pot. Put in 2-3 teaspoons of Black Peppercorns, and some Rock Salt..
4. Cover with water, plus about 5 centimetres, bring to just boiling. Stir well and leave to simmer uncovered for at least 20-30 minutes. Leave to cool. Remove impurities, (the white frothy foam), with a spoon..
5. Strain liquid through a colander to remove shells, heads and veggies. Then strain through a fine sieve to remove peppercorns and other bits. Leave to cool. Any liquid not used in the Risotto can be frozen, I suggest in small portions, to add to future soups and meals to enhance flavour..
6. Once the stock is made, add the lemon-infused oil to a large Wok or saucepan. Add the Onions, diced, and the Risotto Rice. Heat for a few minutes until Rice and Onions until browned..
7. Add 500 mls of Prawn Stock to the Wok, bit by bit and stir well. Add Prawns, Carrots, Peas, Sweetcorn, Peppers and about 2 teaspoons of minced Garlic. Stir well and bring to a simmer..
8. Stirring occasionally, simmer until most of the liquid has been absorbed by the Rice. Taste broth and add Pepper and Salt to taste..
9. Continue simmering, stirring gently, until all the liquid has been absorbed. Serve and enjoy!!.

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