Recipe: Prawn and Chorizo Risotto

Yesterday, the South Sydney Rabbitohs were kind enough to lend us two of their star players – twins Tom and George Burgess, who took over our Demonstration Kitchen to cook three of their favourite meals, with a little help from Chef Martin Dulke.

Due to popular demand, we’re passing on all three recipes, so you can make them yourself. Here’s the boys’ delicious Prawn and Chorizo Risotto!

Prawn and Chorizo Risotto

Ingredients:

1 cup aborio rice

1 chorizo sausage

120g prawns (5 – 8 per serve depending on size)

1 small brown onion

3 cloves garlic

1 sprig fresh thyme

2 tsp paprika

2 tsp fennel seeds

Olsson Sea Salt

Peppercorns

Olive oil

50g butter

1/2 bunch broccolini

100ml white wine

330 – 350ml chicken stock

50ml cream

2 tbs parmesan cheese

Method

• Finely dice the onion. Dice the chorizo into approx. 1cm cubes. Slice the broccolini into 5mm pieces.
• Place the garlic, paprika, fennel seeds, salt and peppercorns into a mortar and pestle and grind to a paste, adding a little olive oil to soften the paste.
• In a saucepan, heat a oil and butter and add the onion, chorizo and rice and stir consistently while toasting the rice for a few minutes.
• Add the paste and thyme.
• Add the wine and cook until it is almost all absorbed. Continue with this method with the stock adding it in three or four batches, stirring often and waiting for the liquid to be absorbed before each next addition.
• Add the cream, prawns and broccolini stems and cook for a further 3 – 4 minutes.