Surf & Turf Risotto
(To serve 1-2 people)
INGREDIENTS
Risotto Rice (Aborio) - 1 cup
Bone Marrow - 2 Tbsp of Marrow
Shallots - 2 average Shallots
King Prawns - 6 Prawns
Butter - 1-2 Tbsp
Parmesan - as much as required
White Wine - 70ml
White Wine Vinegar - 2 Tbsp
Chives - small bunch
Chicken stock - around 1.5 ltr
INSTRUCTIONS
1. First, scrape out the Marrow from the bone, and dice it finely.
2. Then, finely dice the Shallots.
3. Add the Bone Marrow to a high walled frying pan on a low/medium heat.
4. Once the Marrow has melted down, add the Shallot.
5. Sweat down the Shallot until it is soft and sweet, but without any colour.
6. Then, deglaze the pan with a small splash of white Wine Vinegar.
7. Reduce the Vinegar, then add a splash of white Wine.
8. Reduce down the Wine to a syrup, then add the Rice.
9. Fry the Rice for a few minutes, until you get a slight nutty aroma.
10. Then, slowly start adding ladles of Chicken stock every few minutes.
9. Reduce the stock completely, then repeat*
*never add more than 1 ladle of stock at a time, fully reduce it, then repeat until the rice is soft, but el dente (it still has a tiny bit of bite, but not hard or chalky) this process will take around 30 minutes