Comforting and refreshing, all at the same time.
For the Gremolata:
- 2 garlic cloves, finely crushed
- 20g flat-leaf parsley, finely chopped
- Zest of 1 lemon
- 25g parmesan cheese, finely grated
For the Risotto:
- 2 tbsp (30ml) butter
- 3 tsp (15ml) olive oil
- 6 spring onions, finely sliced
- 500g arborio rice
- 1 tsp (5ml) turmeric
- 1 cup (250ml) white wine
- 6 cups (1,5L) chicken stock, warmed in a pot and set aside
- Salt and milled pepper
- 50g pecorino cheese, finely grated
- 1 garlic clove, crushed
- 200g prawns, shelled
- Juice (60ml) of 1 lemon
- Mix the gremolata ingredients together and set aside.
- Melt 1 tbsp (15ml) butter and olive oil over medium heat, and sauté spring onions for about a minute until soft and translucent.
- Add arborio rice and turmeric, and sauté for 2 minutes, ensuring that grains are well coated in the butter and oil. Stir continuously.
- Add white wine and continue to stir until all liquid has been absorbed.
- Add warm chicken stock to saucepan one ladle at a time, stirring continuously. Continue cooking until all stock has been absorbed before adding the next ladle. Season.
- Add pecorino cheese when all stock has been added and risotto is al dente.
For the prawns:
- Melt remaining butter over low heat, add garlic and sauté until tender.
- Add prawns and cook until they turn pink. Season with salt and pepper.
- Squeeze lemon juice over prawns and set aside.
- Serve risotto topped with prawns and scattered with gremolata.