Flambé Prawns with Saffron Risotto

Flambé Prawns with Saffron Risotto

by Chef Rob Pengson

Chef To Go is a show that gives viewer-guests the opportunity to have their own personal chef prepare their desired dishes. The show is interactive so the Chef gets to know his guest’s food interests on a personal level and vice versa. Featuring the freshest face on TV, Chef Rob Pengson, Chef-To-Go entertains as well as feeds the appetites of viewers.

INGREDIENTS:

4 pcs XL Prawns
2 tbsp Olive Oil
2 cloves Garlic, sliced thin
¼ cup Brandy
1 tbsp Cold Butter
1 tbsp Minced Parsley
Salt & pepper to taste

Risotto:
1/3 cup Olive Oil
1 pc Onion, small dice
2 cloves garlic, minced
1 cup Arborio / Carnaroli rice
3 L Simmering chicken stock
3 tbsp Freshly grated parmesan cheese
2 tbsp Grated mozzarella

INSTRUCTIONS:

1. Cook this when the risotto is almost finished.

2. Split the prawns in half and season the prawns with salt and pepper.

3. Heat the oil in a very hot pan and sear flesh side down until browned but still raw, quickly invert the prawns to skins side down and carefully flambé with the brandy and finish with the butter…cook until prawns are just done and do not overcook.

4. Sweat the onions and garlic in the oil then add the rice and coat fully with the oil.

5. Slowly incorporate the liquid a ladle at a time and allow the rice to absorb it before you put the next ladle. Repeat the process until the rice is cooked yet firm to the bite.

6. When the rice is done add in the cheese and season finally with salt and pepper.

7.To finish the plate. Plate the risotto with the prawns over it. Drizzle with reserved sauce around and garnish with parsley.