Ingredients
- Chicken broth - 4 cups
- Parmesan cheese, grated - 1/4 cup
- Heavy cream - 3 tbsp
- Avocado, large, chopped - 1
- Unsalted butter - 6 tbsp
- Vegetable oil - 2 tbsp
- Shallots, chopped - 2 tbsp
- Garlic, minced - 3 cloves
- Arborio rice - 1 1/2 cups
- Blonde Ale (or choice of beer) - 2 cups
- Black pepper - 1/2 tsp
- Green onion or chives, chopped - 2 tbsp
- Butter - 2 tbsp
- Chili powder - 1/2 tsp
- Smoked paprika - 1/4 tsp
- Garlic powder - 1/4 tsp
- Salt - 1/2 tsp
- Pepper - 1/2 tsp
- Raw Sailor's Choice Prawn, peeled and deveined - 1 lb
Instructions
- Bring chicken broth to a mild simmer in a small pot.
- In a food processor, blend cream, parmesan, and avocado until smooth.
- Melt butter in a saucepan over medium heat. Add shallots and oil and cook until transparent.
- Add garlic and cook for about 20 seconds.
- Stir in rice and cook until rice is completely coated with butter and smells slightly nutty for about 2 minutes.
- Add 1 cup of beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
- Add about 1⁄2 cup of broth into the rice, stir frequently until the rice is almost dry, then repeat by adding another 1⁄2 cup. This process should take about 20 minutes. Do not leave the risotto unattended.
- Once the risotto is cooked through, turn the heat to low and add the avocado mixture, 2 tablespoons of beer, and salt and pepper to taste. Risotto should be soft and wet.
Sailor's Choice Prawn
- In a saucepan over medium-high heat, reduce 1 cup of beer by half, then add butter and stir until melted.
- Whisk in chilli powder, smoked paprika, garlic powder, salt, and pepper.
- Add Sailor's Choice Prawn and cook until opaque in the centre, about 3 to 5 minutes.
- Use a slotted spoon to remove the Prawn from the cooking liquid.
- Plate the risotto, top with Prawn, and sprinkle with chopped chives or green onion
Sailor’s Choice Recommendation:
Serve it while it’s hot for optimal texture.
