Prawn and Sardine rizzoto. Sunći-city stye.

To make a prawn rizotto in the city it is not as simple as by the sea , as you lack the fresh ingridents when you want them. But its big friday, the day of eating fish so i thew an eye into the supermarket and as all fish had been grabbed from the shlefs by earley birds, today went with peeled and frozen Prawn tails with ambition to make a rizzotto.. It turned out delicious which is why i am ging to write it up here for the general good. Ingridients: I just made a rizzoto for 4 and used about 4 fistsfulls of peeled frozen prawns. You need a big old make your eyes cry onion. A whole bunch of parsley leaves. 5ish or more garick cloves, try not to get the pale supermarket imported from China ones as they lack flavour. To recoginse a chinease grown one its prefectley white and small and looks like a darf wader army clone. A more organic farm grown garlick is going to be missshapen, big fat, and each clove is lemon slice size and tinges of purple will stik out of its feathery cover. You need half a coffee mug of tomatoe pasata. A big old dollop of white vine, about a vine glass full, or a wee bit more. A tin of whole sardines in oil. A finger thick wedge of butter. A coffee mug and a half of rizzoto rice. Or pudding rice. ( never ever long grain in rizzoto) And where would we be witohut olive oil, salt and pepper. A mixer-blender-smootihe maker-liquifier will help speed things up, but if you have a psetle and mortar or just plain knife and board it will do too. To make. Get a lovley thick bottomed pan better if its wide for faster cooking but if all you have is a narrow one it will do. 1Splash olive oil about generousley and turn on to medium -high heat. 2 Chop up the onion in to squares and throw on to the heated oil letting it golden at the edges. 3 Into the blender throw in the parsley leaves, and the garlick cloves , pour in the vine and whizz up untill broken into greenish chunkey viney mush. 4 Add the fried onions to this mix and blitz once agian until the ingridients become a thick bitty liquid and than pour into the pan which is still on heat. 5 Add the tomatoe pasata and two coffe cups of water. 6 into the blender now throw in the sardines- making sure you have taken off any tails and spines, add a bit of vine or water and blitze into a very smooth liquid, pour this into the pot with the rest of the ingridients. 7 Throw in the prawns into the bubleing mixture and let simmer for 5-10 minutes until a lovley viney smell starts to evaporate. 8 Throw in the rice, making sure there is enough liquid to over lapp the rice, take the heat down to low, and stir in the rice as it cooks for about 20 minutes. 9 if the rice is not done, and the liquid has evaporated just add warmed water. 10 when the rice becomes all dente. almost done but still a wee bit hard. Throw in the butter dolop. Salt and pepper. Makins sure that there is still generous amount of soup in which the rice floats -at least 3 milimeters of soup covering the rice, take it off heat, and let the rizotto set,cool al little, and soak in all the juice. And there you go. Enjoy the flavoursome simple to make rizotto.