Wild Mushroom and Peas Risotto with Prawns

Wild Mushroom and Peas Risotto with Prawns

Ingredients
150 gms of risotto (arborio rice)
2 cups of wild mushrooms roughly cut
1 medium onion finely chopped
2 tsp garlic finely chopped
3 cups of veg stock (make sure it is simmering)
4 tbsp butter
1/2 cup parmesan cheese grated
1/4 cup peas
4 prawns deveined
Olive oil
Salt and Pepper to taste

Method
1. In a sauce pan heat 3-4 tbsp olive oil and add garlic and onions and saute making sure that onions should not become brown.

2. Add rice and stir

3. Once rice is coated well add stock and stir
4. In a separate pan heat 2 tbsp olive and add 1 tsp garlic, little onions and mushrooms. Add salt and pepper and mix. Keep aside. DO NOT OVERCOOK.
5. Keep stirring (not vigorously) at all times adding veg stock to ensure that rice is covered in water.

6. Add salt-n-pepper to taste.
7. In a pan take veg. broth and cook prawns till half done. Remove them, drain the broth and add butter and salt. Cook the prawns properly. basting them occasionally.
8. Add 1/4 cup parmesan cheese and stir till chesse is well mixed.
9. I like the rice al-dente. Remove and plate and serve.
10. Garnish with mushroom, cheese and prawns.
11. Serve hot.

Paella

Paella

Original recipe by Jamie Oliver (http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#0IM83mDHEwv5RCBP.97)

Ingredients
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 15 g fresh flat-leaf parsley
• 70 g chorizo
• 2 skinless, boneless higher-welfare chicken thighs
• olive oil
• 1 tsp sweet smoked paprika (I also used some chili powder)
• 1 red pepper
• 1 tbsp tomato purée
• 1 cube chicken stock
• 300 g paella rice (I used plain basmati)
• 100 g frozen peas
• 200 g frozen peeled cooked prawns
• 1 lemon

My own touch - used some saffron water for that additional color.

Method

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
2. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
3. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
4. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
5. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
6. Pour in 750ml of boiling water and add a pinch of salt and pepper.
7. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
8. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
9. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.