samedi, août 07, 2010

Zucchini stuffed with Spicy Prawn & Zucchini Blossom Risotto

Zucchini stuffed with Spicy Prawn & Zucchini Blossom Risotto

I disagree that you couldn't have fun cooking for one or 2 persons. On the contrary, it's usually easier managing ingredients and cooking techniques when you do not have to juggle with volume. Not to mention being able to savour your labour in peace without having to run about refilling plates, pick out green or orange bits, pass the salt and pepper...

I bought those cute round zucchinis because I thought they were...cute. Then of course I couldn't let them rot in the fridge so I had to make something out of them. A Prawn and Zucchini Risotto came to mind so I shuffled things around a little and prepared Zucchini stuffed with Spicy Prawn & Zucchini Blossom Risotto. You know what they say about thinking out of the box. I know that I could have thought harder, but well.

I loved the way it turned out. The creamy risotto accompanied the just-cooked zuchini nicely. And it would have been an easy dish to make for a party of guests too, you just need a huge pan of risotto and a few round zucchinis - if you can find them.

Zucchini stuffed with Spicy Prawn & Zucchini Blossom Risotto (makes 1) :

1 large round Zucchini (about 380g)
1 cup peeled raw Prawns
4 male Zucchini blossoms
4 Tbsp Olive Oil
1/4 cup Arborio Rice
1 small Onion (chopped)
1 large Garlic clove (chopped)
2 dried Bird's eye chillies (crushed)
2 Tbsp White wine
Less than 2 cups hot Chicken stock
Fresh Thyme
Freshly ground Black Pepper

Slice off the top of the round zucchini to make a lid.

Carve out the flesh of the rest of the zucchini with a "Parisien scoop" so that you get a zucchini bowl.

Store half of the flesh and set aside the other half to be used in the risotto.

In a small pot, bring salted water to boil and blanch the zucchini bowl for 5 minutes. Drain the water and leave the zucchini in the still warm but empty pot to keep it warm.

In a small deep frying pan, heat up the olive oil and fry the onions, chilli, zucchini blossoms, zucchini flesh and garlic till fragrant. Fry the rice in the fragrant oil taking care to coat every grain in it.

Add the prawns. Followed by the white wine and the thyme. Mix well.

Ladle the hot chicken stock onto the rice one ladle at a time. Cook over medium-low heat without covering the pan. When the stock has been absorbed but the rice is still not cooked to al dente, continue to ladle more stock onto the rice.

The rice should be cooked but the risotto creamy. Sprinkle black pepper over the risotto, but not parmesan cheese - the Italians would flinch if you do that.

Scoop the risotto into the zucchini bowl and serve it hot.

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