{"id":2425,"date":"2016-06-16T17:21:04","date_gmt":"2016-06-16T07:21:04","guid":{"rendered":"http:\/\/www.petersofkensington.com.au\/blog\/?p=2425"},"modified":"2016-06-16T18:02:43","modified_gmt":"2016-06-16T08:02:43","slug":"recipe-prawn-and-chorizo-risotto","status":"publish","type":"post","link":"https:\/\/www2.petersofkensington.com.au\/blog\/recipe-prawn-and-chorizo-risotto\/","title":{"rendered":"Recipe: Prawn and Chorizo Risotto"},"content":{"rendered":"

Yesterday, the South Sydney Rabbitohs were kind enough to lend us two of their star players – twins Tom and George Burgess, who took over our Demonstration Kitchen to cook three of their\u00a0favourite meals<\/a>, with a little help from\u00a0Chef Martin Dulke.<\/p>\n

Due to popular demand, we’re passing on all three recipes, so you can make them yourself. Here’s the boys’ delicious Prawn and Chorizo Risotto!<\/p>\n

Prawn and Chorizo Risotto<\/strong><\/h4>\n

Ingredients:<\/strong><\/p>\n

1 cup aborio rice<\/p>\n

1 chorizo sausage<\/p>\n

120g prawns (5 – 8 per serve depending on size)<\/p>\n

1 small brown onion<\/p>\n

3 cloves garlic<\/p>\n

1 sprig fresh thyme<\/p>\n

2 tsp paprika<\/p>\n

2 tsp fennel seeds<\/p>\n

Olsson Sea Salt<\/p>\n

Peppercorns<\/p>\n

Olive oil<\/p>\n

50g butter<\/p>\n

1\/2 bunch broccolini<\/p>\n

100ml white wine<\/p>\n

330 – 350ml chicken stock<\/p>\n

50ml cream<\/p>\n

2 tbs parmesan cheese<\/p>\n

 <\/p>\n

Method<\/strong><\/p>\n