Hello, darling foodies! Let me whisk you off on a culinary venture with a fantastic dish that’s comfort food extraordinaire: Oven Baked Garlic Butter Prawn Risotto. Can you already imagine it – the heavenly aroma wafting through your kitchen, the gentle swooshing sound of the rice simmering, mingled with the alluring sizzling of sautéing prawns?
This risotto promises layers of stunning flavors, guaranteed to make your heart skip a beat! First off, we start with the freshest, jumbo prawns. They’re firm, juicy, and appetizing. I get mine from that tiny seafood market downtown, from Jin. He knows his stuff, folks!
Then let’s dive in – into a pool of golden melted garlic butter, that is! There’s just something about garlic and butter together, producing a symphony of aromas that kickstarts your salivary glands into overdrive. In goes our superstar – prawns. They get a luxurious bath in this potion, sizzling and turning a delightful peachy pink.
The risotto? Oh, it’s something else. Grab your trusty Dutch oven, and let’s get those arborio grains toasting. Before long, we gradually add in a ladleful of stock, stirring, stirring, and stirring a bit more. It’s a labor of love, a dance almost. That’s the secret, folks! Time and patience, transforming those humble grains into a velvety, creamy risotto, absorbing buckets of flavor in the process.
The spell is almost complete as we gently fold the garlic butter prawns into the risotto, with soft whispers of Italian parsley and a generous dusting of Parmesan cheese sealing the tryst. It’s almost a crime to disturb this beautiful romance, but trust me, diving in with your spoon is worth the offense.
And viola! Now who can resist that?
Till next time, eat well, laugh a lot and live every moment!
Let’s Taste This Dish!
Sure thing, let’s whip up our own Oven Baked Garlic Butter Prawn Risotto!
- Get your hands on these ingredients: 500g of jumbo prawns (raw and peeled), 2 crushed cloves of garlic, 125g of butter, 2 cups of arborio rice, 5 cups of chicken or vegetable stock, a bunch of flat-leaf parsley, and some freshly grated Parmesan cheese.
- Preheat your oven to 180 degrees celsius. While waiting for it to heat up, melt 100g of the butter in a large, oven-safe pan over medium heat.
- Add in your crushed garlic and cook until it’s beautifully aromatic. No more than a minute, as we don’t want it burning now, do we?
- Toss in your prawns, get them coated in that garlicky butter – cook just until they start to turn pink.
- Take the prawns out of the pan and set them aside for a bit. They’ll get their second bake later on.
- In the same pan with all the flavorful juices, add the remaining butter and rice. Cook that for about 5 minutes. You’ll witness your rice turning slightly golden and soaking up all that leftover prawn essence.
- Pour in your stock, give it a decent stir. Now with everything set, move it to your pre-heated oven. Wave it goodbye and close that door. Let it bake untouched for about 15-18 minutes, or until the liquid has been absorbed and the rice is tender.
- Bring the dish back to your stovetop, throw in the prawns, and give everything a good stir.
- Sprinkle over chopped parsley, and a generous grating of Parmesan cheese.
- Serve immediately, and watch everyone’s faces light up as they take their first bite of your Oven Baked Garlic Butter Prawn Risotto!
Remember folks, cooking’s more than a pastime, it’s a love language. Enjoy!
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