CREAMY PRAWN SAUCE
½ finely chopped onion
½ finely chopped carrot
1 small stalk celery
20 g butter
5 tablespoons oil
½ a glass of cognac
500 g shrimps
As many king size prawns as you require
250 ml fresh cream
200 ml Tomato purée
salt
Place oil and butter into pot on medium heat.
As soon as the butter starts to bubble, add your FINELY chopped onion, carrot and celery.
Once the onion has become transparent, add your shrimps and prawns let them cook for about 3 mins and the liquid has been absorbed.
Add your cognac and let it evaporate.
Add salt and the Tomato purée with a little water and let it cook for approx 15 minutes.
Then add the fresh cream and let the sauce simmer until thickened.
Remove your king prawns, keep to one side and put the sauce into a blender to make a cream.
For Risotto
350 g Rice
½ onion
8 tablespoons oil
500 ml chicken stock
½ glass white wine dry
Add butter and oil in pot and once butter bubbles add onion and let it become transparent add your rice and let it sauté in butter mixture add your white wine, let it evoporate.
Gradually add your chicken stock a couple of ladles at a time and stirring continuously until rice cooked about 20 minutes.
Now take ¾ your blended prawn cream sauce pour it over the risotto rice mix it in and on top add your king prawns with remaining sauce.
Recipe and photo: Sabrina Merli
