Serves 4 300g Carnaroli risotto 8 Medium sized Dublin Bay Prawns 50g Brandy 40g Tropea Onions finely chopped 2 garlic cloves without the central part 120g Pachino cherry tomatoes, blanched, deseeded, and cut into quaters 80g flat parsley 40g butter 40g extra virgin olive oil For the Dublin bay prawns stock: parsley stalks basil 1 carrot 1 celery stick 1 glass of white wine
Peel the Dublin Bay Prawns, chop the meat and leave it one side. Use the heads and shells for the stock. To make fish stock: Brown heads, claws and shells for five minutes with parsley, basil, carrot, celery and pepper. Pour wine over and evaporate off, add two litres of water. When it boils, remove any foam that forms on the surface and lower temperature so that it is just simmering for about half an hour, removing any more foam that forms. Filter and adjust seasoning using natural coarse sea salt. To make risotto: Heat oil in a heavy-based pan and add rice, garlic and onion. Add hot stock a little at a time. Keep stirring risotto with wooden spoon until cooked. Remove risotto from heat and add butter, brandy, Dublin Bay Prawns and tomatoes. Adjust seasoning and keep stirring for 15-20 seconds. Serve in hot dishes.