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Fregola and Tiger Prawn Risotto


This recipe can easily be scaled up to feed a crowd; use a capacious, wide bottomed pan with room for all the grain, and adjust the seasoning as necessary – larger quantities always require a generous hand. If you can’t find nduja, readily available in paste form in several supermarkets and delis, use chorizo instead. Serve in bowls (as we did recently for a corporate event at Cactus Kitchens), for elegant simplicity.

Michel Roux Jr's Fregola & Tiger Prawn Risotto

This risotto is made with fregola rather than Arborio rice. A speciality of Sardinia, fregola is a type of small pasta made by rolling semolina and water into tiny balls and toasting in the oven. In appearance, it resembles oversized couscous but has a denser texture. Easy to prepare (it cooks in about 12-15 minutes), it is an ideal substitute for Arborio rice (and easier to cook with); fregola’s chewy texture also works well in salads, soups and stews. If you can’t find nduja, readily available in paste form in several supermarkets and delis, use chorizo instead.

About this recipe

Preparation Time 15 Minutes
Cooking Time 40 Minutes
Serves 2 People
Michel Roux Jr's Fregola and Tiger Prawn Risotto Michel Roux Jr's Fregola and Tiger Prawn Risotto

Ingredients

  • 120g fregola
  • 6 medium tiger prawns
  • 1 shallot, peeled and chopped
  • 160ml dry white wine
  • 1 tbsp unsalted butter
  • 60g 'nduja
  • 1 tbsp mascarpone
  • 1 lemon
  • 1 sprig fresh thyme
  • 1 bay leave
  • 1 head of Romaine lettuce
  • 2 tbsp olive oil
  • 1 tbsp flaked almonds

Method

1.

Shell and devein the prawns, set aside. Take the shells and heads and crush them down in a saucepan, add the chopped garlic, thyme and bay leaf.

2.

Cook the shell and aromatic mixture over a high heat with a little olive oil until golden.

3.

Add the wine, then generously cover with water, simmer for 15 minutes. When ready, pass through a sieve and discard the shells but retain the stock.

4.

Meanwhile, sweat the shallots in a pan with a little butter then add the fregola. Reheat the strained stock.

5.

Coat the fregola in the butter then slowly add the reserved hot stock and cook as a classic risotto until tender for approximately 15 minutes.

6.

Toast the almonds in a dry pan, sear the seasoned prawns with a little olive oil, melt the 'nduja in the same pan to cook and release the oils.

7.

Finish the risotto with the mascarpone and salt.

8.

Dress in a bowl or plate with the prawns, flaked almonds, nduja oil and pieces, lemon zest and a few leaves of lettuce. Finally, drizzle with olive oil and serve.

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