Sailing Laroobaa

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Wine & Dine

22 April 2014 | Marina di Ragusa
Thomas
Eating and drinking is our favorite pastime on board Laroobaa. The last few days we had mainly chinese food, such as Jiaozi and Chicken Xinjiang style. Yesterday it was eventually my turn to cook and for the first time I tried prawn risotto. Well, we are in Sicily, aren't we!

Prawn risotto

1 kg prawns
50 g butter
1 onion, very fine chopped
400 g carnaroli rice
200 ml white wine
1 spoon tomato paste
juice of 1/2 lemon
handful chopped parsley
salt & pepper

for the stock:
3 spoons olive oil
6 garlic gloves
1 onion
1 carrot
1 celery
1 bay leaf
black peppercorns
parsley
150 ml dry white wine
1 spoon tomato paste

for the mantecutara:
75 g cold butter, diced

Peel prawns and put heads and shells aside.
Take the garlic out of the oil, but keep it. Heat the oil and gently fry the garlic. Add the roughly chopped vegetables, parsley, peppercorns and bay leaf. Cook without colouring the vegetables, then put in prawns heads and shells. Stir and crush the heads and shells. Cook for 2 minutes, then add the wine and continue to cook for 3 minutes under high heat. Add tomato paste and 2 litres of water. Let it boil, then reduce the heat and let simmer for 15 minutes. Strain the stock into a clean pot and let it simmer.
For the risotto, melt the butter in a big pan and cook the fine chopped onion gently, without colouring them. Add the rice and 'toast' the grains, always stirring. Add the wine and let it evaporate completely until rice and onions are dry. Now start adding the stock, a ladleful or two at a time. Add also the tomato paste with the first ladleful. Never stop stirring. Whenever the stock is almost evaporated, add next ladleful. Continue for about 15 minutes, until rice is almost al dente. Cut seasoned prawns into half and add to risotto. Continue for 2 or 3 minutes more. Take care that risotto is not getting soupy. Take pan off the heat. Add the garlic oil, lemon juice and season to taste. Cover pan and let risotto rest for one minute. Beat the diced cold butter into risotto and add chopped parsley.
Accompanying wine was Cusumano Insolia from 2012.
This recipe is for 4 people, but the three of us finished almost everything, because it was really good.
Comments
Vessel Name: Laroobaa
Vessel Make/Model: Tayana 55
Hailing Port: Langkawi, Malaysia
Crew: Lynn & Thomas
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Laroobaas Crew

Who: Lynn & Thomas
Port: Langkawi, Malaysia