About This Recipe
A creamy spelt risotto with golden prawns, enhanced with a hint of sweet champagne vinegar and lemony olive oil: a gourmet, refined recipe for an exceptional meal!
Ingredients
At Oliviers&Co
Pressed olive & fresh lemon
3 tbsp. Holiday vinegar - recipe with champagne
Holiday olive oil
Fleur de sel
At the market
12 frozen raw prawn tails
250 g small spelt
20 of butter
1 onion
1 clove garlic
2 sprigs thyme
60 g grated Parmesan cheese
15 cl dry white wine
2 tbsp. mascarpone cheese
1 tablet chicken stock
Freshly ground pepper
Directions
Dilute the bouillon tablet in 1 liter of boiling water.
Peel and chop onion. Melt in a casserole dish with 2 tbsp. olive oil & lemon, the peeled and crushed garlic and thyme.
Add the spelt, stir for 3 mins. with a spatula, pour in the wine and stir again. Add a little hot stock, and cook over a low heat for around 45 min., adding stock regularly.
Shell the prawns. Brown in a frying pan for 3 min with 2 tbsp. olive & lemon oil, then deglaze with the sweet champagne vinegar.
Add the parmesan, mascarpone and prawns to the cooked risotto.
Season with salt and pepper, stir and serve immediately with a drizzle of Christmas olive oil.