Photo by Derrick Kwa Author Notes The bitterness of the coffee complements the sweetness of the prawn and crab in the risotto pretty well —Derrick Kwa Serves 3-4 Ingredients 1 cup Arborio or Carnaroli rice 3 to 3.5 cups Seafood stock 1/2 cup White wine 1/2 cup Your favorite coffee, brewed 1 shot Scotch Whiskey…
The bitterness of the coffee complements the sweetness of the prawn and crab in the risotto pretty well —Derrick Kwa
Arborio or Carnaroli rice
3 to 3.5 cups
Your favorite coffee, brewed
Scotch Whiskey (I use Laphroaig)
Small onion, diced
Tomato, diced (optionally peeled)
can or tub of Lump crab meat
Medium-sized Prawns, deshelled and deveined
Fresh italian parsley, chopped
Maple caviar pearls, to garnish (optional)
Salt and pepper, to taste
- Sprinkle baking soda and about 1 teaspoon of salt over the prawns, and toss to coat. Cover, and set aside to rest for at least 15 minutes.
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a pan until simmering. Add prawns and cook about 1-2 minutes per side, until just pink. Set aside, and cover with aluminum foil to keep warm
- Keep seafood stock warm over a low heat
- Heat remaining olive oil in pan over medium-high heat, and add diced onions. Cook until soft (about 2-3 minutes)
- Add rice and stir until every grain is covered with fat. Add more olive oil if needed. Cook for about 2-3 minutes.
- Add white wine and scotch, and stir to dissolve.
- When wine and scotch is almost fully absorbed, add one ladle of stock. Cook rice at a medium simmer, stirring constantly, until most of the liquid is absorbed.
- Continue adding stock and stirring, allowing each ladle-ful of stock to be absorbed before adding the next.
- When rice is almost cooked through (about 12-15 minutes), add coffee, and stir to absorb.
- Stir in tomato, crab meat, parsley, lemon zest and remaining butter. Add nutmeg, and season with salt and pepper to taste. Stir to combine.
- Serve risotto, topped with prawns and a small teaspoon of maple caviar, if using.