Cynthea Gregory

Goats’ Cheese and Prawn Risotto

For 4

A good fish stock is very important to the taste of this risotto. I will only use stock cubes as a last resort. Be sure to keep your stock simmering when adding it the risotto. The goats’ cheese needs to be fairly mature to add taste to the risotto.

 

Fish Stock

500 g prawn heads and scraps of fish

1 litre water

250 ml white wine

4 mushrooms, chopped

2 sticks celery

1 carrot

1 onion or 3 shallots

1 clove garlic

Bouquet garni

Risotto

2 courgettes

1 litre fish stock

1 onion, chopped

2 cloves garlic, finely chopped

2 tbsp olive oil

200g Arborio rice

200 g mature goats’ cheese, grated

200 ml white wine

1 tbsp chopped fresh basil

25 g butter

16 large cooked prawns

Fish Stock

  • Place all the ingredients for the stock in a large saucepan. Bring to the boil, then simmer for 30 minutes.
  • Drain the stock through a sieve into a basin. When making the risotto, transfer into a saucepan and keep the stock simmering gently.

Goats’ Cheese Risotto

  • Slice the courgettes finely using a mandolin. Place on a baking sheet. Sprinkle with 1 tablespoon olive oil. Season to taste. Cook at 180°C for 20 minutes. Remove from oven and keep warm.
  • Whilst the courgettes are cooking make the risotto. Heat the remaining oil in a frying pan. Over a medium heat, sweat the onions and garlic for 5 minutes.
  • Then add the rice. Cook for 2-3 minutes, stirring occasionally. Pour in the wine and cook until it evaporates.
  • Then start ladling in the hot stock. Cook for around 18 minutes, gradually adding the stock. The rice should be al dente.
  • Stir in the goats’ cheese and chopped basil.
  • Melt the butter in a saucepan. Add the prawns and heat over a gentle heat for 3-4 minutes.
  • Divide the risotto between four plates. Top with ribbons of cooked courgette, and garnish with the heated prawns. Serve immediately.