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Tiger Prawn Risotto with Lobster Bisque

Thursday, 21 January 2010

Linguine in bisque sauce is a dish I crave for very often so I always have a can of lobster bisque in my pantry. I thought I'd do something different this time. Instead of pasta, I used risotto. Added a bit of mustard for a kick. It's really creamy and delicious but a pain to prepare. The bisque is really viscous so I had to keep stirring to prevent it from burning and sticking to the pot. I'd cook this again if I feel I have the need for arms workout but I'd stick with pasta for a quick fix.

lobster bisque risotto
Ingredients: serves 2
  • 200g peeled and cooked prawns
  • 200g arborio rice
  • 4 shallots - sliced
  • 3 cloves garlic - crushed
  • 1/4 cup white wine
  • 1 can (200 ml) Baxters Lobster Bisque
  • About 1 cup water
  • 25g chives - cut into 1-inch in length
  • 1/2-1 tbs mustard (to taste)
  • Salt
  • Freshly ground black pepper
  • In a pan, heat up a bit of olive and butter.
  • Add shallots, saute until translucent and soft.
  • Add garlic and fry until fragrant.
  • Mix in rice, fry until rice is translucent at the edges.
  • Add wine and mix well until liquid is evaporated.
  • Pour in half the can of bisque. Cook on medium low heat. Keep stirring.
  • When liquid is absorbed, add the rest of the bisque. Continue cooking and stirring.
  • Add 1/3 cup water when liquid is absorbed. Keep stirring.
  • Continue until rice is cooked and all the liquid has been absorbed. You might have to add more liquid to get the consistency or texture you like.
  • Stir in cooked prawns and chives. Leave to cook until prawns are warmed through.
  • Add mustard, salt and pepper to taste.
lobster bisque risotto 2

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