Here in British Columbia we pride ourselves on our thriving farmland which grows some of the worlds most renowned produce. The relationship between our farmers and independent grocers is forever strong. Customers want sustainable, consciously grown products; grain and grass fed meats, non-sprayed produce, local preserves. Our rivers and oceans host some of the worlds most popular trout, halibut, salmon, prawn, coming everywhere from the Prince Rupert area to the top of Vancouver Island.
To many grocers, their mandate is to remain 100% BC. Some independent grocers carry 92% produce grown within 100 miles while getting the rest from the Okanagan, Squamish and elsewhere. Local growers develop boutique collections of wood-smoked chanterelle mushrooms, haida gwaii seaweed, sea asparagus straight from the high tides of the ocean shore, wild teas. Completely unique offerings, unique to the region.
Our featured recipe today contains delicious British Columbia Spot Prawns & Chorizo made in a pressure cooker. Pressure cookers are magnificent tools for cooking which will cut your cooking time down by more than half. Consider that cooking alone uses 8% or electricity consumption of the average household with electric stoves being 1 of 3 major appliances. We pressure cook all through the winter here to keep our expenses low. For more information on pressure cookers visit www.pressure-cooker-cooking.com. There you will find a wide variety of models to suit your needs. Most popular amongst them are the highly sought after Fissler models which you can find here http://www.pressure-cooker-cooking.com/best-fissler-pressure-cooker-reviews/ or the Presto pressure cookers which are available here http://www.pressure-cooker-cooking.com/presto-pressure-cookers-canners-2/
BC Spot Prawns & Chorizo Risotto
1 celery stock
1 large onion finely chopped
1 large clove of garlic
60 mils of white wine (try an Okanagan Valley Sauvignon Blanc!)
600 mils of stock, chicken or veg
1 cup of risotto
300 gr pran
half cup parmesan
60 grams butter
60 mils parsley
Set the pressure cooker to simmer add a splash of oil. Add the sausage, onion, garlic, celery stock, risotto and a splash of wine and stock. Put on lid and cook for 6 minutes. Then open up and stir in the prawns and add parmesan and butter. Add pepper and parsley to taste.
This is such a simple and delicious meal that cooks in such little time and really shows the true flavours of some of British Columbia’s finest seafood and produce.