Corn and Prawn Risotto _ Corona Comfort Food

This Corn and Prawn Risotto is perfect Corona Comfort Food. I found it in a Vogue Entertaing Cookbook called "Simply Summer" circa 1999 and it could be that long since I last cooked it. My friend Alison Chamberlain mentioned that Faros Brothers in Marrickville had a sale on Green Tiger Prawns. That's all it took ... I added that to my daily Corona walk, also the need for constant stirring is a wonderful relaxant add a glass of wine ....floating

Serves 4

2 Litres chicken stock
125g Frozen or fresh corn kernels
60g unsalted butter
1 small onion, peeled and chopped finely
1 cup arborio rice
60ml white wine
16 raw prawns, shelled, cleaned and cut in half lengthwise
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped chives
1 tablespoon chopped parsley
salt and freshly ground pepper.

Bring the chicken stock to the boil. Boil the frozen corn kernels in the stock for 1 minute ( or until tender, if using fresh). Remove with a slotted spoon and place in a bowl. Lower the heat, add the onion and sauté for 2 minutes . Add the rice stir for 3 minutes until well coated, being careful not to colour the rice. Pour in the wine, stir and cook until the wine is absorbed. Slowly add 1 cup of the chicken stock, 1/2 cup at a time as it is absorbed by the rice. This will take about 15 minutes. add the prepared prawns and cook for 1 minute. Add the corn, parmesan, remaining butter, chives, and parsley and add more stock as needed. Cook for a further 2 minutes. The risotto should be moist and the rice firm to the bite but not chalky. Season with salt and pepper to taste and serve immediately


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Comments 1

  1. OMG – I had that cookbook and used to make prawn and corn risotto all the time! So delicious! Can’t find the book, so very excited to find your blog! Cheers S

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