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Bring 600 ml water to the boil, dissolve the soup cubes and keep hot.
Peel and finely chop the shallots. Heat 30 g butter, add shallots and
rice and
Add the rice and sauté, stirring. Deglaze with 200 ml champagne.
Cover rice with soup and simmer gently until cooked. Keep stirring and
cover with hot soup.
Remove the risotto from the cooker, fold in 50 g cold butter, Parmesan,
remaining champagne and cream. Season to taste with pepper and salt.
Keep warm.
Rinse the prawns and pat dry. Thread onto four small skewers and season
with salt and pepper. Heat the remaining butter and fry the prawns on
both sides until translucent.
Arrange the risotto in bowls and place the prawn skewers on top. |
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