Author Notes
The bitterness of the coffee complements the sweetness of the prawn and crab in the risotto pretty well —Derrick Kwa
Ingredients
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1 cup
Arborio or Carnaroli rice
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3 to 3.5 cups
Seafood stock
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1/2 cup
White wine
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1/2 cup
Your favorite coffee, brewed
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1 shot
Scotch Whiskey (I use Laphroaig)
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1
Small onion, diced
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1
Lemon, zested
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1
Tomato, diced (optionally peeled)
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1
can or tub of Lump crab meat
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16
Medium-sized Prawns, deshelled and deveined
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1 handful
Fresh italian parsley, chopped
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Maple caviar pearls, to garnish (optional)
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Salt and pepper, to taste
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1 dash
Nutmeg
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4 tablespoons
unsalted butter
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2 tablespoons
Olive oil
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1/4 teaspoon
Baking soda
Directions
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Sprinkle baking soda and about 1 teaspoon of salt over the prawns, and toss to coat. Cover, and set aside to rest for at least 15 minutes.
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Melt 1 tablespoon butter with 1 tablespoon olive oil in a pan until simmering. Add prawns and cook about 1-2 minutes per side, until just pink. Set aside, and cover with aluminum foil to keep warm
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Keep seafood stock warm over a low heat
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Heat remaining olive oil in pan over medium-high heat, and add diced onions. Cook until soft (about 2-3 minutes)
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Add rice and stir until every grain is covered with fat. Add more olive oil if needed. Cook for about 2-3 minutes.
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Add white wine and scotch, and stir to dissolve.
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When wine and scotch is almost fully absorbed, add one ladle of stock. Cook rice at a medium simmer, stirring constantly, until most of the liquid is absorbed.
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Continue adding stock and stirring, allowing each ladle-ful of stock to be absorbed before adding the next.
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When rice is almost cooked through (about 12-15 minutes), add coffee, and stir to absorb.
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Stir in tomato, crab meat, parsley, lemon zest and remaining butter. Add nutmeg, and season with salt and pepper to taste. Stir to combine.
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Serve risotto, topped with prawns and a small teaspoon of maple caviar, if using.
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