Serves: 3
Here's what you'll need:
3 tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, minced
Salt & Pepper
1 cup Arborio Rice
¼ cup White Wine
4 cups Vegetable Stock
200g Peeled & Clean Prawns
100g Parmesan Cheese
60g Butter
20g Black Truffle Sauce (Great Southern Truffles Sauce)
Truffle Olive Oil (for garnish)
Parsley
Instructions:
Prawn Perfection: Heat 1 tbsp olive oil and cook prawns until almost cooked through. Set aside.
Stock: Warm vegetable stock and keep warm.
Heat remaining olive oil and sauté onion & garlic for 4-6 minutes.
Add arborio rice and cook for 5 minutes. Deglaze with white wine and cook until absorbed.
Slowly add the stock, a ladle at a time, stirring and letting each ladle absorb before adding more. Season with salt & pepper.
Once rice is cooked and stock absorbed, remove the pan from heat. Stir in butter, cheese, and cooked prawns. Cover and let sit for 10 minutes.
Uncover, mix the risotto, then add truffle sauce and parsley.
Serve and drizzle with truffle olive oil for an extra flavour & aroma boost!
Tips:
Don't overcook the prawns! They should be slightly firm.
If you are a truffle lover add more truffle sauce in your recipe.
Gradually adding the stock is key to achieving the perfect creamy texture.
Enjoy this luxurious risotto and tag me in your recreations!
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