Curry risotto with prawns
Gourmand Asia recommends this curry risotto dish topped with prawns. An original variation to the classic Italian dish.
1. Squeeze half of a lemon and keep the juice in a bowl.
2. Peel and chop the onion. Toss in a pan with 2 tablespoons of olive oil. Pour the rice into the pan and mix until translucent. Add the lemon juice and a ladle of white wine. Leave to evaporate then pour in the broth little by little. Leave to cook for about 15 minutes, stirring regularly. Add salt and pepper to taste.
3. Wash, peel and cut the celery into sections. Fry in a pan with olive oil for 2 to 3 minutes. Add the shelled prawns and leave to cook for 2 minutes while stirring.
4. Pour 5 cl of liquid cream in a small pan, add the curry powder and cook over low heat while mixing.
5. Incoporate the liquid cream onto the cooked rice. Stir. Add the rice mixture to the celery and the prawns. Mix well. Pour the remaining curry cream over and serve.
Photo credit: Sucré Salé
