John Curtis
John is our featured chef for October. He has a wealth of experience in conference and banqueting and cooked for 1500 VIP guests at a recent sporting event dinner . As well as this experience, he is also at home in smaller kitchens where he has a more hands on approach.
King Prawn And Chorizo Risotto
Wanting to create a dish with the wow factor but was also easy to copy at home, John came up with this King Prawn and Chorizo Risotto.
Ingredients
250g x Aborio Rice
500 ml x Fish Stock
2 x Shallots (finely diced)
1 x Garlic Clove (crushed)
8 x King Prawns (de veined)
75 g x Shaved Parmesan
50 ml x White Wine
185 g x Chorizo (cut into cubes)
50 g x Mascapone
Serves 4
Method
1. Sweat the garlic and shallots with a little butter in a thick bottomed pan
2. Add the chorizo, cook for 2-3 mins before adding the rice
3. Add the white wine reduce and add a 1 ladle of stock
4. Stir until stock has been incorporated and continue to add 1 ladle at a time
5. Continue stirring and cook for a further 10 minutes
6. Add king prawns and stir into the risotto
7. When the prawns are cooked add mascapone and season
8. Serve and top with shaved parmsan
