The PRAWN RISOTTO is a first course that is rich in flavor yet very delicate. Perfect for a lunch or dinner with guests, it requires little time to prepare and, I assure you, it is always a big hit.
The dish uses ingredients that are easy to find year-round and, all told, not very expensive. It is essential to follow the different steps of the recipe, in particular preparing a perfect bisque, which will give the dish the intense flavor of the crustaceans. To finish, the fresh aroma of lime or lemon will add further fragrance and make the dish perfect.
In short, an easy recipe that will make a great impression on friends and family.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 16 prawns (the shells and the heads)
- 1 onion
- 6 cherry tomatoes
- 1 bunch parsley
- Half glass white wine
- 6 1/3 cups water
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 3/4 cups Carnaroli rice
- 1 shallot
- 1 1/2 tbsp butter
- to taste extra virgin olive oil
- Half glass white wine
- parsley
- to taste black pepper
- 1 lemon (or lime)
FOR THE PRAWN RISOTTO YOU WILL NEED
- 1 Risotto pot
- 1 Pot
- 1 Sieve
- 1 Wooden spoon
- 1 Grater
PREPARATION OF PRAWN RISOTTO
Peel the prawns, removing the shell, head and legs. Trim the onion, clean and wash the cherry tomatoes, then cut them in half. Pour a drizzle of oil into a saucepan, add the onion, the halved cherry tomatoes and sauté over high heat for 1 minute.
Add the prawn heads and shells and the washed, chopped parsley to the soffritto. Let everything sauté for 2 minutes, crushing the crustacean heads to release all the juices. Add the white wine and let it evaporate over high heat.
When the alcohol has completely evaporated, season with salt and pepper and add enough water to completely cover the shells and heads. Cover with a lid and cook over low heat for one hour. After an hour, the broth will have reduced and will have taken on a reddish color.
Strain the bisque through a fine-mesh sieve, taking care to press well on the heads and shells, and flavor with a finely chopped parsley mix.
In another heavy-bottomed pot, heat the butter with a tablespoon of oil and the finely chopped shallot. Let it brown over low heat and add the rice. Lightly salt it and let it toast for one minute. Deglaze with the wine until completely evaporated and add the bisque little by little.
Cook the rice, adding the liquid as it is absorbed.
Adjust seasoning with salt and pepper.
Five minutes before the rice is done, add the deveined prawns, roughly chopped.
Remove the prawn risotto from the heat, add the parsley, lemon zest and finish (mantecato).
Serve your prawn risotto piping hot.
