Tarragon risotto with prawns and artichokes

If there is a dish that is both impressive and comforting, it has to be risotto. The creamy, cheesy, and flavorful rice dish can either be a simple weeknight dinner or a fancy dinner party favorite. And with the addition of and , risotto becomes a bold and luxurious meal that will delight your taste buds.

Ingredients:

– 2 cups of Arborio rice
– 1 white onion, chopped
– 2 cloves of garlic, minced
– 6 cups of vegetable or chicken broth
– 1/2 cup of white wine
– 1/2 cup of grated parmesan cheese
– 1/2 cup of heavy cream
– 1/4 cup of tarragon leaves, chopped
– 2 tablespoons of butter
– 1 tablespoon of olive oil
– 1/2 pound of prawns, peeled and deveined
– 1 medium artichoke, trimmed and sliced thinly
– Salt and black pepper to taste

Instructions:

1. In a large pot, bring the broth to a simmer and keep it warm on low heat.

2. In a separate pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes or until translucent.

3. Add the Arborio rice to the pot and stir well to coat the grains with the onion and garlic mixture. Cook for 2-3 minutes, stirring occasionally until the rice turns slightly golden.

4. Pour in the white wine and stir until it is absorbed by the rice. This step is crucial as the wine will bring a tangy flavor to the dish.

5. Add a ladleful of hot broth to the rice and stir continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time and stirring constantly, for about 15-20 minutes or until the rice is cooked al dente.

6. While cooking the rice, heat a skillet over medium-high heat. Add the prawns and cook for 2-3 minutes or until they turn pink and opaque. Remove from heat and set aside.

7. In the same skillet, add the sliced artichokes and season with salt and black pepper. Cook for 5-7 minutes or until tender and slightly browned. Remove from heat and set aside.

8. Once the rice is cooked, remove from heat and stir in the grated parmesan cheese, heavy cream, and chopped tarragon. Mix well until the cheese is melted and the risotto looks creamy and shiny.

9. Add the cooked prawns and artichokes to the risotto and stir gently until they are distributed evenly.

10. Serve hot, garnished with extra tarragon leaves and a sprinkle of parmesan cheese, if desired.

This tarragon risotto with prawns and artichokes is a tasty and elegant dish that is perfect for a special occasion or a cozy night in. The combination of the creamy rice, succulent prawns, and earthy artichokes is enhanced by the aromatic anise flavor of tarragon. The recipe can also be adjusted to include your favorite seafood, such as scallops, clams, or lobster.

Aside from its delicious taste, risotto is also a versatile dish that can be customized to fit any dietary needs or preferences. For example, you can make it vegetarian by using vegetable broth and omitting the prawns. Or you can make it gluten-free by using a suitable substitute for Arborio rice, such as quinoa or rice made from cauliflower.

In conclusion, tarragon risotto with prawns and artichokes is a recipe worth trying if you want to impress your guests or spoil yourself with a decadent meal. It may require some patience and effort, but the end result is worth it. So grab your apron and cook up a batch of this mouth-watering risotto today!