Spencer Gulf King Prawn and Mushroom Risotto (winter)

By Dennis Leslie

• 1Kg Spencer Gulf King Prawns
• 1 Bunch Leeks, washed and finely sliced
• 2 Brown Onions, peeled and finely diced
• 200gms Button Mushrooms, finely Sliced
• 200gms Butter
• 2 Litres of chicken stock
• 1 Cup Cream
• ½ Bunch Tarragon
• 1 Cup White Wine
• 1 ½ Cups Arborio Rice

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Heat up large pot on medium high heat and add the butter to melt.

Once the butter is melted, add the onions and leeks and sauté for 10 minutes or until the onions are nicely “creamed” and translucent, continually stirring.

Add the mushrooms and cook for a further 10 minutes.

Add the rice and cook until the rice is translucent.

Deglaze with white wine and cook until evaporated.

Add the chicken stock a little at a time, allow it to cook into the rice before adding the next bit of stock, and continue this process until the rice is cooked through. Check for doneness by biting into a kernel.

Once the rice is cooked, add the prawns and cook until they are cooked through.

Add the cream and take off the heat. Stir cream through.

Finish with chopped tarragon.