Recipe: Prawn and Sopressata Risotto

A classic delicacy with a VDG Salumi flare. This recipe is sure to bring an added coziness to your dinner table.

SERVES 4

Ingredients

2 Tbsp   Olive Oil

6-8 chopped prawns

1L lobster or chicken stock

½ cup thinly-cubed VDG Sopressata

1 cup Arborio rice

2 tbsp butter

1 tbsp grated parmesan

1 tbsp chopped chives

½ tbsp  chopped dill

1/3 cup white wine

Pinch saffron (optional)

Method

1. Bring stock to a boil and lower it to a simmer.

2. Sear prawns in hot pan with olive oil until starting to brown, remove, and set aside.

2. In a sauce pot, heat olive oil over medium heat and add the rice and toast until it is too hot to touch, do not colour the rice!

4. Deglaze with white wine until it’s completely absorbed.

5. Add 2 cups of stock, let cook slowly, stirring from time to time.

6. Once the stock is absorbed, keep adding stock, about one cup at a time, keeping the rice wet and saucy throughout cooking.

7. Once rice is cooked to desired doneness, add parmesan, and butter, seared prawns, herbs, toss vigorously to create an emulsification* between the stock and the rice.

8. Add lemon juice, and toss in cubed Sopressata, chopped chives, and chopped dill.

9. Season with salt and pepper.

*emulsification, in this setting, means to blend the stock and oil liquids as much as possible until they resemble one mixture (often looks like little tiny bubbles of oil). 

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