Quick prawn risotto, just as good without making the bisque. The bisque is a soup that can be used as a cooking broth for a preparation like risotto, of French origin, and is made using only shellfish. Unlike the stock, which is made with shellfish and any other fish in general, it is more liquid and is used for the preparation of risotto in place of simple broth or water. The bisque, on the other hand, is thicker and can be used for the preparation of risotto in place of broth or water or simply as a first course soup.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
- Energy 426.53 (Kcal)
- Carbohydrates 50.58 (g) of which sugars 2.28 (g)
- Proteins 14.69 (g)
- Fat 14.89 (g) of which saturated 2.12 (g)of which unsaturated 0.24 (g)
- Fibers 0.86 (g)
- Sodium 133.32 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 prawns
- 3/4 cup Carnaroli rice
- 1 glass white wine
- 1 salted anchovy
- 2 tbsps extra virgin olive oil
- Half lemon (grated zest)
- 1 clove garlic
- 1 tbsp chopped parsley
Tools
- Casserole
- Pot
- Wooden spoon
Steps
Sauté the chopped garlic in a casserole with two tablespoons of extra virgin olive oil. Add the rice, toast it for a moment, drizzle with dry white wine, stir and let it evaporate. Start cooking the risotto by gradually adding the boiling broth (which I prepare with a simple carrot, onion, celery, and the heads of the prawns in a quart of water and salt) until the rice is cooked. Add the prawns, and stir with a wooden spoon. Remove the casserole from the heat and sprinkle with parsley and freshly ground black pepper.
Before serving the prawn risotto, let it rest for a few minutes in the casserole.
FAQ (Questions and Answers)
Why is ice used to make fish broth or stock or bisque?
The ice creates a thermal shock on the hot broth that helps the fish release all its aromas.
