3 beetroots, quartered and boiled until soft
1 fennel bulb, roasted with olive oil, salt and pepper
100gms goats’ cheese
bunch of lemon thyme, finely chopped
bunch of tarragon, finely chopped
40gms roasted pine nuts
250gms of prawns, cleaned and deveined
250gms arborio rice
1 onion, finely chopped
1 grated carrot
2 garlic cloves, finely chopped
1 liter of vegetable stock
500mls white wine
Chopped parsley and parmesan to serve
The methodology to prepare this dish is a bit unclear as it was mostly improvised, but all the ingredients we used are listed above. Follow your nose and taste and I’m sure this will be defining moment in your risotto career.
For the risotto base, heat olive oil in a pot, add onion, garlic and carrot and cook for 2-3 minutes. Add arborio rise and start adding one cup of stock and wine every now and then.
In the meantime, blend beetroot, half of the fennel, half of the goats’ cheese, pine nuts, half the tarragon and lemon thyme with olive oil, until thick an creamy.
When rice is still crunchy, add blended sauce with stock and continue cooking the rice.
In a separate pan, heat olive oil, grill prawns for 2-3 minutes turning once and set aside. Cut tails off and cut them in half or thirds.
Add prawns to the rice and check if there’s more stock, wine, salt or pepper missing. When rice is cooked, serve in bowls, add remaining cheese, herbs and parmesan.