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Recipe for :

Hub Tiger Prawn and Wild Mushroom Risotto
This is a Hub-UK recipe. Remember with most recipes you do not have to be precise with the ingredients - you would go mad otherwise and it would take away half the fun. At the end of the day the recipe is only a guide and you are the artist.

I was inspired to create this recipe by the discussion going on about Risotto on the Newsgroup "". I had never cooked a risotto until a few months ago - I learnt from the recipes of Shirley Cline.

What is the secret? Prepare all your ingredients in advance, cook with confidence and do not try to rush everything.

The ingredients are basically what you have available and quantities can be varied. You have to add stock gradually throughout the cooking, just keeping everything wet enough until the final stages.


200gms Arborio Rice
30fl ozs chicken stock
5 cloves garlic
75gms Parmesan grated
125gms Tiger Prawns (cut into 4 pieces)
150gms wild mushrooms
4 spring onions (scallions)
1 red chilli, seeded and diced
1 sweet red pepper, seeded and thinly sliced
1tbsp fresh flat leaf parsley
Black pepper
Sea salt (my preference)
25gms butter
1tbsp olive oil


From start to finish it is going to take 18 to 20 minutes for the rice to reach the right consistency. To do this you will need to work with a low heat.

Add olive oil and butter to saucepan. Peel and crush garlic and sauté in pan for 1 minute. Add chopped spring onions and diced chilli. Sauté on low heat for 2 or 3 minutes.

Add rice on low heat and stir into butter and continue on heat for about 1 minute.

Add a little stock (should cover rice). Keep heat low so that it just simmers, stirring as needed (too much stirring will break up rice and make it stodgy). Add sliced pepper and mushrooms. Add stock as needed. Continue to stir as necessary - do not allow to stick to pan.

(In the early stages you can add more stock than in the later stages as it will all be absorbed. The amount of stock needed will vary according to your ingredients so do not worry if you do not use all the stock.)

After 10 minutes add chopped parsley and season with freshly ground pepper and salt, adding stock as necessary. After 15 minutes add your chopped Tiger Prawns (which are cooked when they turn pink). Allow to simmer, stirring all the time now until the consistency of the liquid becomes creamy.

As soon as rice is done and prawns are cooked serve immediately. (If slightly runny remove from heat and allow to stand for a couple of minutes).

Serves 2