Dine with Dave
Cooking tips, recipes and restaurant recommendations from our Head Chef, David Ross
I’ve found a great new Italian restaurant in Gunthorpe called Pontefino’s. The food is great and the service is excellent. There’s a fabulous outdoor seating area and the views are lovely. If you over-do it on the food you can always go for a quick stroll along the river to burn off a few calories!
The Early Bird menu is good value – 2 courses for £14.50 or 3 courses for £17.50. Monday – Thursday 5.30 pm – 9.45 pm, Friday 5.30 pm – 7.00 pm and Sunday 12.00 to 5.30 pm.
So to keep with the Italian feel I have done a simple risotto recipe which works every time!
King prawn, wild roquette and caramelised red onion risotto
150g washed risotto rice
1 shallot (finely diced)
1 garlic clove (finely diced)
2 tbsp sun blushed tomato (finely diced)
2 tbsp caramelised red onion chutney
50g wild rocket (finely chopped)
6 peeled king prawns
1 tbsp crème fraiche
Zest and juice of 1 lemon
1 glass of white wine
1-2 glasses of fish stock or water
Thyme and Olive oil
Sweat the shallot, garlic and thyme in a little olive oil until translucent then add the white wine and lemon zest. Reduce this down until about one tablespoon of liquid is left. Add the risotto into the pan and stir until well coated with the olive oil.
Stir in the chutney and sun-blushed tomato. Slowly, while stirring, add the stock until rice is cooked. Add the rocket and crème fraiche then season with salt and pepper. Set aside.
Sear the king prawns in a smoking hot pan, squeeze over juice from half a lemon, and serve with the risotto (or pre cook the king prawns and fold through the hot risotto). For a luxury taste a little grated parmesan.