Prawn and buckwheat risotto with grain mustard and tarragon

Prawn and buckwheat risotto with grain mustard and tarragon

  • Serves: 6
  • Prepare: 20 minutes
  • Cook Time: 1 hour 15 minutes
Prawn and buckwheat risotto with grain mustard and tarragon

Prawn and buckwheat risotto with grain mustard and tarragon

Ingredients

  • 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

Description

This is a modified version of the recipe that appears in my cookbook, Sepia. I’ve simplified some of the steps and techniques so that you can replicate the dish at home with ease. At the restaurant, we serve this with spanner crab and finish the dish with shellfish essence and tomato powder.

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).
  • Serves: 6
  • Prepare: 20 minutes
  • Cook Time: 1 hour 15 minutes
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Title:

Prawn and buckwheat risotto with grain mustard and tarragon

Descrition:

This is a modified version of the recipe that appears in my cookbook, Sepia. I’ve simplified some of the steps and techniques so that you can replicate the dish at home with ease. At the restaurant, we serve this with spanner crab and finish the dish with shellfish essence and tomato powder.

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

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Prawn and buckwheat risotto with grain mustard and tarragon

This is a modified version of the recipe that appears in my cookbook, Sepia. I’ve simplified some of the steps and techniques so that you can replicate the dish at home with ease. At the restaurant, we serve this with spanner crab and finish the dish with shellfish essence and tomato powder.