Prawn and buckwheat risotto with grain mustard and tarragon

• Seafood

  • 1 Prawn stock
  • 450 ml Prawn stock, hot
  • 900 g Prawns, green raw

• Produce

  • 80 g French shallot
  • 1 1/2 tsp Garlic
  • 1 Garlic clove
  • 3 tsp Tarragon
  • 1 1/2 tsp Thyme, leaves

• Canned Goods

  • 50 g Tomato paste

• Condiments

  • 30 g Grain mustard

• Pasta & Grains

  • 180 g Buckwheat, raw
  • 1 Prawn heads and shells

• Baking & Spices

  • 1 Sea salt and freshly ground black pepper, fine

• Oils & Vinegars

  • 110 ml Olive oil

• Dairy

  • 60 g Butter, unsalted
  • 30 g Mascarpone cheese

• Frozen

  • 1 Buckwheat risotto

• Beer, Wine & Liquor

  • 50 ml Riesling

• Liquids

  • 1 1/2 Litre spring water

Found on nonnascooking.com

Description

Directions

• To make the prawn stock, heat the olive oil in a large saucepan over medium heat. When the oil just starts to smoke, carefully add the prawn heads and shells and cook until golden in colour, about 3­–4 minutes. Add the shallot, garlic and tomato paste and continue to sauté for 1 minute. Deglaze the pan with the riesling and reduce until completely evaporated.
• Add the water and bring to the boil, then skim the surface of the stock. Reduce the heat and simmer gently for 40 minutes, then strain through a fine sieve into another saucepan. Discard the solids.
• Return the strained stock to the heat and reduce to 500 ml (2 cups). If not using immediately, cool the stock and refrigerate until ready to use.
• To make the buckwheat risotto, cook the buckwheat in boiling water for 8 minutes. Drain and set aside.
• Clean the prawns by removing the heads and peeling off the shells. Remove the intestinal track by cutting down the back of the prawns and scrapping it out with a small knife. Reserve the heads and shells for the prawn stock. Dice the prawn meat and set aside.
• Heat the oil in a large saucepan over medium heat. Add the shallot, garlic and thyme and sauté until softened and transparent.
• Add the buckwheat and stir to combine well. Add all of the stock and cook until the buckwheat is tender.
• Add the prawn meat and stir well to combine. Cook for 1 minute, then remove from the heat.
• Add the butter, mustard, mascarpone and tarragon, season with salt and pepper and stir to combine.
• Spoon into a bowl and serve immediately.
• Note
• • Buckwheat is available from health food stores and the health food section of supermarkets.
• Original recipe from Sepia by Martin Benn, with photographs by Gary Heery and Jennifer Soo (Murdoch Books, hbk, $75).