Delia’s Tiger Prawn Risotto

I’m a big fan of Delia Smith, so was sad to see her blasted in the media last week. It was outdated to criticise her fellow celebrity chefs for making food ‘theatre’ and producing programmes that put fear into cooking, but let’s not forget, Delia’s a traditional cook with traditional values. She’s not molecular Heston, scary Marcus Wareing or spoon licking Nigella. 

So to remind you why we love the queen of boiled eggs, here’s my favourite, ever so slightly amended, Delia recipe – the failsafe, absolutely delicious, Tiger Prawn Risotto.

IMG_0450

Serves 4 (generously)

Ingredients

  • 350g of cooked and peeled tiger prawns (defrosted if frozen)
  • 350g arborio risotto rice
  • 4 cans of Baxter’s Luxury Lobster Bisque
  • 80g butter
  • 2 medium onions, peeled and finely chopped
  • 150ml dry sherry
  • 100g finely grated Gruyere
  • 4 tbsp whipping cream
  • Salt and pepper
  • Mixed salad leaves to serve

Method

  • Place a large baking dish in the oven to pre-heat at 150°C
  • In a large saucepan, melt the butter and, over a medium heat, sauté the onion for 7-8 minutes until soft
  • Stir in the rice so it gets a good coating of butter
  • Pour in the lobster bisque, sherry and season
  • Give the mixture a stir and bring it to simmering point before pouring the whole lot into the piping hot baking dish
  • Return to the oven and cook, uncovered, for 35 minutes
  • When the time is up, take out of the oven, give it a stir and taste the rice. If the rice is too al dente, return to the oven for another 5-10 minutes, adding a little vegetable stock if needed
  • Pre-heat the grill on its highest setting
  • When the rice is as you like it, take the dish out of the oven and stir in the prawns
  • Next, drizzle the cream on top, scatter the Gruyere and place under the grill for 2-3 minutes until the cheese is golden brown and bubbling
  • Serve straight away with a side salad

3 responses to “Delia’s Tiger Prawn Risotto

  1. I have had something very similar recently – it is excellent!

  2. I agree and I love this recipe!!

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