How to make a prawn and lobster bisque risotto
ROSEBANK – Legal career woman turned cook enjoys new path.
Determination to learn and improve her cooking skills motivated a local resident to sign up for a professional chef’s course.
Sharon Pye from Lonehill in Sandton graduated from the Rosebank branch of Capsicum Culinary Studio in March. “When I had a sickly child with learning difficulties, I had to give up my legal career and I immersed myself in cooking books and magazines,” said Pye. “I discovered a whole new world and was determined to learn and improve my skills when my youngest child matriculated in 2018.”
Pye looks forward to working in the industry after doing internships at a number of restaurants including Rosebank’s Sotto Sopra where she learnt the risotto recipe she shares below:
Prawn and lobster bisque risotto
Serves: 6
Ingredients:
- 900ml vegetable stock
- 200ml prawn and lobster bisque
- 1 onion, finely chopped
- 1 garlic clove, minced
- 100g Parmesan, grated
- 15ml olive oil
- 400g Arborio rice
- 15ml butter
- 250ml white wine
- 3 prawns in shell, grilled
Method:
- Heat vegetable stock and keep to one side.
- Heat oil, add onion and garlic and soften for 15 minutes.
- Add rice to the onion mixture and stir until slightly translucent.
- Add wine and stir. Once alcohol is cooked off, start ladling vegetable stock slowly into the rice mixture and simmer.
- Keep adding stock, allowing each ladle to be fully absorbed.
- Just before risotto is al dente, add prawn/lobster bisque and stir.
- Remove from heat and add butter, parsley and half of parmesan.
- Once plated, use grilled prawns as decoration.
- Use the remaining parmesan to serve.
A prawn and lobster bisque risotto as per Sharon Pye’s recipe. Photo: Supplied
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