This risotto is decadent and very wintry. At Vinnies we have served it in many different ways with all sorts of fresh seafood. This recipe can be made with any base stock, then finished with meats or vegetables of your choice.
Ingredients
| 750 ml | Fish stock |
| 250 ml | Coconut cream |
| 3 Tbsp | Butter |
| 1 | Onion, small, finely diced |
| 3 cups | Potatoes, diced (use a waxy potato such as nadine, draga, frisia) (Main) |
| ½ cup | White wine |
| ½ tsp | Fine salt |
| 20 | Prawns, tails, peeled and deveined (Main) |
| 1 tsp | Flaky Marlborough sea salt |
| 1 Tbsp | Canola oil |
| ¼ cup | Butter, cold, diced |
| 1 Tbsp | Preserved lemon, finely chopped |
| 1 Tbsp | Vietnamese mint leaves, finely sliced |
| 1 Tbsp | Coriander, finely sliced |
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Directions
- Bring the stock and coconut cream to the boil. Heat butter in a large pan over a medium heat, add onion and fry gently without colouring for 5 minutes.
- Add potatoes and stir gently for 1 minute to coat them in butter. Add wine and reduce until evaporated. Add salt and just cover with stock. Simmer gently for 15 minutes or until potatoes are al dente.
- Season the prawns with salt and cook in hot pan with canola oil; when cooked remove from pan and keep warm until needed. To serve, gently fold in butter, lemon and herbs. Garnish with prawns and freshly picked coriander leaves
