Agri Kultuur Julie / July 2014 | Page 68

Risotto with prawn, calamari and shaved truffle Garth Stroebel Ingredients: 350g Rice – Carnaroli type 1 Clove of garlic 8 baby calamari tubes, washed 12 Prawn tails 20g White onions 100g Butter 50g Fresh parmesan cheese 2 Tbsp. extra virgin olive oil 30g Prawn bisque 1 litre Fish stock Method : In a saucepan (20 cm X 20 cm), brown off 20g of butter with the onions and garlic for about 2 minutes. Add the rice and warm up for about 1 minute, gradually adding the fish stock. In a different saucepan, brown off the calamari and the bisque. Then add to the rice . After approx. 8 minutes, add the sautéed prawn and continue the cooking for a further 7 minutes, constantly adding the fish stock. When cooking is complete, switch off the flame, add the remaining butter and parmesan and serve. To finish add shaved truffle . Serves 4