Simon Gault’s Lemon and Prawn Risotto

Lemon and Prawn Risotto

Servings: 6

Ingredients

4 tbsp Gault’s Chicken Stock Concentrate (available at most New Worlds and Woolworths)

1.2 L hot water (or homemade chicken or fish stock)

24 raw prawn cutlets, shells removed

Olive oil, for sautéing prawns

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

1½ cups risotto rice (ideally carnaroli)

¾ cup dry white wine

2 tbsp butter

1 lemon, zest only, finely grated (plus extra zest and juice for finishing, optional)

50 g Cantarelli Parmigiano Reggiano, 24-month, grated

3 tbsp finely chopped Italian or curly-leaf parsley

Freshly ground black pepper

Extra-virgin olive oil infused with lemon (optional), for drizzling

METHOD

In a saucepan, combine 4 tbsp Gault’s Chicken Stock Concentrate with 1.2 L hot water (or use homemade chicken or fish stock). Bring to boil, then turn off heat, leaving pan on element to stay warm.

Heat a splash of olive oil in a frying pan over medium-high heat. Sauté prawn cutlets for 1-2 mins until just turning pink. Remove from pan and set aside. They will be added back later to gently reheat.

In another large saucepan, heat 2 tbsp extra virgin olive oil over medium heat. Add 1 finely chopped onion and cook, stirring regularly, until soft and translucent, about 8-10 mins, with no colour.

Add 1½ cups risotto rice and stir for 2-3 mins, until you hear a light crackle. Pour in ¾ cup dry white wine and cook for 1-2 mins, stirring constantly, until fully absorbed and the pan looks almost dry.

Stir in a ladleful (about ¾ cup) of the hot stock. Cook, stirring, until absorbed. Repeat, one ladle at a time, until all but 1 ladleful has been added and the rice is al dente, about 20 mins. Keep the risotto gently simmering, never boiling.

Stir in zest of 1 lemon, sautéed prawns, half of the 3 tbsp chopped parsley, most of the 50 g grated Cantarelli Parmigiano Reggiano, and 2 tbsp butter. This final enrichment is the mantecatura, the step that locks in creaminess. Cover with a lid and let stand for 3 mins (no peeking).

Stir until creamy and oozing. The risotto should flow on the plate. Add the last ladle of stock if needed to loosen. Plate up, sprinkle with the remaining parmesan and parsley, finish with a light zesting of lemon, a squeeze of juice if desired, and drizzle with lemon-infused EVOO if using. Serve immediately.

SIMON SAYS: 

• Prawns: Cooking them separately keeps them juicy and they will not go rubbery in the risotto.
• Lemon zest: Always zest at the end. The fresh citrus oils lift the whole dish. A squeeze of juice just before serving adds brightness.
• Pukara Estate Lemon EVOO: A drizzle takes the risotto from great to spectacular. It is also perfect over grilled fish, asparagus, or even a simple salad.
• Technique matters: Stir constantly so the rice releases its starch for that signature creaminess. Add stock gradually and keep the risotto at a gentle simmer, never a boil.
• Parmesan quality: An aged cheese like Cantarelli 24-month Parmigiano Reggiano gives a nutty, crystalline depth that makes the risotto sing.
• Salt & pepper: Taste at the end. It is unlikely you will need extra salt, as the parmesan provides plenty of natural seasoning, but I do recommend finishing with a good crack of freshly ground black pepper.

TASTE WITH SIMON GAULT

• Check out Simon’s Secrete Pantry Weapons here: www.gaultsdeli.co.nz