Tiger Prawn & Bisque Risotto

Ingredients

• 500 g raw tiger prawns
• 320 g arborio risotto rice
• 400 ml lobster bisque
• 700 ml fish stock
• 150 ml dry white wine
• 3 shallots
• 50 g unsalted butter
• 60 ml double cream
• 10 g fresh tarragon
• 2 tbsp brandy

Method

1. 1

   Combine the lobster bisque with the fish stock and keep warm in a saucepan over a low heat.

2. 2

   Melt half the butter in a heavy-based pan. Soften the shallots for 3 minutes, then add the rice and stir for 2 minutes.

3. 3

   Add the brandy and stir until evaporated. Pour in the wine and stir until absorbed.

4. 4

   Add the warm bisque-stock mixture a ladleful at a time, stirring constantly for 18–20 minutes.

5. 5

   Meanwhile, pan-fry the tiger prawns in the remaining butter for 2–3 minutes until pink. Season.

6. 6

   Stir the cream into the finished risotto and fold in half the prawns. Serve topped with the remaining prawns and scattered tarragon.