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Prawn and Whitloff Risotto


  • 300g raw prawn tails

  • 2 shallots finely chopped

  • 4 heads of whitloff

  • 200g Arborio rice

  • 1 clove of garlic

  • splash of white wine

  • 1 litre of chicken stock

  • 200ml of cream

  • 100g unsalted butter


  • 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.


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