Risotto with Radicchio, Prosecco and Baby Lagoon Prawns

For 4 quite jolly people
 

I am using very cute baby lagoon prawns, because at the moment they are just so plentiful, and because their beautiful sweetness is a perfect contrast to the slight bitterness of the radicchio. However, you can use any prawns, or shrimp, or scampi, or langoustines, or crayfish, or whatever similar kind of critter you have in your neighbourhood.

I always make enough for 4-6 people, even if there's only Dino and myself, I always say that I don't know if someone is going to drop by. What a pitiful excuse just to eat 3 portions!!!! And anyway, left over risotto, makes great little Rice Patties.

I am going to be using the round headed Radicchio from nearby Chioggia, but again any member of the family will do. IF you want to try this recipe and you cannot get radicchio, you could use Rocket Leaves, as they too have a slightly bitter taste.

And to further complicate this otherwise simple dish, I have a bottle of Prosecco in the fridge, so that is what I am using, however any dry wine white will be just as great. Prosecco is a light, fresh, sparkling wine white, produced in the hills north of Treviso.

(BEWARE: seeing that a risotto takes a while to cook, and that one has to stand over the pot, stirring continuously, cooking a risotto may lead to drinking the remaining contents of the wine bottle, and thus, having to open a second bottle for dinner! You have been warned!)

60 grams butter

60 ml e.v. olive oil

1 onion, finely chopped

400 grams crunchy radicchio-any type will do, however, I am using Chioggia (the round head one)-sliced thinly-about 2 smallish heads

500 gms cooked and shelled baby prawns

125 ml prosecco (or a dry white wine)

400 gms vialone rice

2-3 litres simmering fish or vegetable stock in a separate pot

salt and pepper

about 1/2 a cup of parmigiano

Firstly, you need a pot of simmering stock. Here, you have a few options: Either you make you own Fish Stock - Using Cooked Prawns or you simply buy some already make fish stock or you can use vegetable stock. I have made my own stock from the prawns that I have purchased. 

In another deep pot, melt the oil and only half the butter, add the chopped onions and sauté until soft. Add the radicchio, and cook until they have wilted a little. Now add the prosecco.

Stir for a few seconds, then add the prawns. Finally, add the rice and coat with all the ingredients. 

It is at this stage, whilst we are continually are stirring, and drinking a glass of prosecco, that we have to start adding the stock, a ladle or two at a time. We then allow the liquid to absorb into the rice, always, stirring, scraping any bits of rice that are sticking to the bottom. Once we see that it has been absorbed into the rice, we add another ladle or two.

You will be able to see the rice growing chubbier, and naturally you need to taste the rice to see when it is ready. It should take about 20 minutes or so. 

NOTE: A Risotto should NOT be too watery, so add the stock using a little common sense. Make sure you do not add too much stock towards the end of cooking. You will see that it is getting towards the end, when the rice is becoming plump. 


When it is JUST about ready, turn off the heat, stir in the rest of the butter and the parmigiano cheese to taste (I usually add 2 or 3 tablespoons) and then season with a little salt and pepper. It should be moist, creamy and shiny. 

Serve immediately. Now open that second bottle!