Mango and Prawn Risotto

On second thought, perhaps the soft, sweet, sugary mango is made to go with the salty, crunchy prawns, so off you go with the dish.

See Also: Rojo Mojo Sauce

See Also: Lasagna Meat

Ingredients x4 people:

• Carnaroli rice 340g
• Peeled prawn tails 20
• Vegetable stock 1L
• White wine 40mL
• Half a white onion
• Fresh mango 80g
• Mango syrup alternatively peach 35ml
• Cooking cream 30ml
• Herb butter 30g
• Olive oil 15ml 
• Fresh mint leaves
• Sesame seeds to taste
• Chilli powder dose of your choice
• Curry powder 3g (one teaspoon)
• Salt and pepper to taste

Preparation:

Peel and dice half a white onion and the mango, keep the mango and put the onion in a pan with 15ml of olive oil, fry gently and add the rice, toast it for a few minutes and then add 40ml of white wine.

Continue cooking with the stock, add the mango syrup, curry and chilli powder according to your taste.

Add the broth as the rice needs it and cook for 16 to 18 minutes. A few minutes before the end of the cooking time, add the diced mango and prawns and 30ml of cooking cream to mix.

As soon as the rice is cooked, turn off the heat, add 30g of herb butter or normal butter and whisk it on the plate, garnish with sesame seeds and a leaf of fresh mint.