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http://www.lifestylefood.com.au/recipes/9846/prawn-and-whitloff-risotto

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Prawn and Whitloff Risotto

Ingredients

Method

  • 1.

    Fry prawns in butter until just pink then remove from the pan.

  • 2.

    Toss the shallots and half the witlof (finely chopped) into the pan and fry until soft, add the rice and stir. De-glaze the pan with wine and cook until rice is dry.

  • 3.

    Stir in the warm chicken stock a ladle or two at a time, stirring constantly until all the stock is combined.

  • 4.

    Just before serving stir through the butter and cream.

Notes

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Prawn and Whitloff Risotto.

 
 

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