There is something very meditative about stirring a risotto. One of the best ways we can bring a sense of presence and calm into our lives is to integrate little meditative practices into our daily activities. So, when you’re stirring this risotto, breathe and savour the moment. Enjoy slowing down and creating something beautiful, fresh, and healthy. This addition of creamy feta in this risotto makes it wonderfully flavourful.
I hope you enjoy this recipe and remember – the process of cooking is half (if not more) of the fun!
Ingredients
- 350 g arborio rice
- 100 g butter
- 1.5 tsp onion powder
- 1 tsp Schwartz saffron strands another brand you may need less
- 100 mls white wine optional
- 1 stock pot made up to 1.2 litres chicken stock
- 4 heaped tablespoons Parmigiano Reggiano see recipe intro plus extra to serve
- 4 tbsp cream
- 1 Squeeze of fresh lemon juice
- 300 g prawns
- 2 cloves garlic
- ½ tsp chilli flakes
- ½ smoked paprika
- 2 tbsp olive oil
- 1 tbsp butter
- salt and freshly milled black pepper
- 100 g feta cheese
- Garnish: big handful fresh rocket
Instructions
- Place the saffron strands into a jug. Add in the stock pot, pour in boiling water, and stir until everything is dissolved and you have a bright yellow colour.
- Melt 60g of the butter in a heavy-based saucepan, add the saffron and allow 1 minute for the heat to draw out the flavour. Stir in the rice and cook for a minute or two before adding the wine and about half a tsp salt. Increase the heat a little, stir gently and simmer without a lid until the liquid has been absorbed.
- Now begin pouring in the saffron-infused stock. Keep stirring and simmer until the stock is absorbed and the rice is moist, then add more again. Continue adding the simmering stock a ladleful at a time until the rice is tender but still creamy (about 25 – 30 minutes); the risotto should be soupy rather than mushy. The stirring creates a creaminess as it releases the starch from the rice grains.
- As the risotto cooks, prepare the pil pil prawns. Crush and chop the garlic. Bring the oil, butter, garlic and chilli up to a gently melted bubble together. Then pop in the prawns and cook for 3/4 minutes until tender and cooked through.
- When the rice is cooked, remove the pan from the heat and stir in the remaining butter and the cream.
- Keep the pan off the heat now, and cover the top with a lid or tea towel. Allow it to stand for 5 minutes.
- Serve the risotto on the base of warm bowls, garnish with the Parmesan and allow this to melt in, then top with the prawns and a drizzle of chilli oil, crumble over the feta and top with fresh rocket.
- Enjoy!
