Pistachio Risotto with Marinated Red Prawns

Prawn preparation:

1. Peel the garlic, peel the ginger. Finely chop both. Core and finely chop the peppers. Wash the prawns and dry them well. Mix a marinade with oil, honey, pepper, salt, paprika and soy sauce, fold in the garlic, ginger and hot peppers, place the prawns in them and let them steep for at least 2 hours. Longer is also ok , then they take on the taste of the marinade even more. During this time, turn the prawns in the marinade every now and then.

Risotto:

1. Clean the young, large spring onions, cut the greens into small rings and the onions into small cubes. Grate the Parmesan. Put the broth in a saucepan, heat it and hold it ready with a ladle next to the risotto pot.
2. In a larger saucepan, sweat the onion cubes in the butter until translucent. Add the rice and sweat it until the grains are slightly translucent on the outside. Then immediately deglaze with wine, bring it to the boil briefly, turn the heat down halfway and add 1 soup ladle of the broth while stirring. Now the cooking process of the risotto must be observed. The rice must never be left without liquid when it is simmering and must be stirred and poured with a ladle of broth – not constantly, but again and again. The entire cooking process takes between 25 and 30 minutes. After about 10 minutes of cooking, stir in the pistachio paste and season the rice with pepper and salt. 5 minutes later fold in the pistachios and sultanas and after a further 5 minutes of cooking, stir in the ricotta. But always pour in the broth. The complete 1000 ml are required. Test the rice once shortly before the end of the cooking time. It should still have a very slight “bite” inside the grain, but still be cooked and the risotto should have a creamy, liquid consistency. At the very end, stir in the Parmesan and fold in the green onions. Then stop boiling the risotto.

Shrimp:

1. Heat a pan for the last 5 minutes of cooking time for the risotto. When it is hot enough, add the prawns including the marinade, turn the heat down a little and sear them on both sides for approx. 2-3 minutes. Then immediately arrange the risotto in a pasta plate and place the prawns all around.
2. The pistachio paste and the whole pistachios give the risotto a slightly marzipan taste and the sultanas a mild sweetness. The “Asian” marinated prawns are a deliberate antithesis.
3. Tip 6: Pistachio paste can be used in many ways, e.g. ice cream, other desserts, cakes, but also savory dishes. You can get it on the internet. It is not cheap, but very economical. It is worth it ..