Prawn risotto


by: Dina

In Italy we would make this with Mediterranean prawns, which are pink when they are raw and beautifully sweet and delicate in flavor and texture — but you have to search a little to find very large ones, as they live in warm water, where they tend to grew bigger and have a stronger flavor. In America, however, the easier option is to use the imported gray—blue tiger prawns, which are always large and firm. If you like, you can garnish the risotto with some whole prawns, sautéed in a little oil, together with a little garlic and diced chili. Add them to your pan just before you heat in the butter fer the mantecatura.


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serves: 4

2 pounds large prawns (Mediterranean or tiger)

3 1/2 tablespoons butter

1 onion (chopped very, very fine)

2 cups superfino carnaroli rice

1/2 cup dry white wine

1 tablespoon tomato passata

1/2 lemon (juice)

2 tablespoons chopped parsley

salt and pepper

For the stock:

3 tablespoons extra virgin olive oil

4 cloves garlic (chopped and put into a little olive oil)

1 leek (coarsely chopped)

1 onion (coarsely chopped)

1 stalk celery (coarsely chopped)

1 leaf bay

sprigs (few) parsley

a few black peppercorns

2/3 cup dry white wine

1 tablespoon tomato paste

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

Nutrition Facts
Prawn risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 953

  • Total Fat: 40.6 g
  •     Saturated Fat: 18.1 g
  •     Trans Fat: 1 g
  • Cholesterol: 128.9 mg
  • Sodium: 962.6 mg
  • Total Carbs: 97.6 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 5.4 g
  • Protein: 35.3 g

how is this calculated?

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1.  Peel the prawns, take eff the heads and devein them, reserving the shells and heads. Cut the tails into pieces about 3/4 inch long.

2.  To make the stock, heat the oil in a large, heavy-bottomed pan. Take the garlic; out of the oil (but keep the oil) and add to the pan with the vegetables, parsley and peppercorns. Cook for a minute or so, without allowing them to color, then put in the prawn heads and shells. Crush with a wooden spoon, to release the juices. Shake the pan and, after a minute, add the wine. Continue to cook over a high heat for about 3 minutes, letting the alcohol evaporate.

3.  Add the tomato paste and cover with 8 1/2 cups water (make sure all the shells are covered). Bring to a boil, then turn down the heat and simmer fer about 15 minutes.

4.  To make the risotto, strain the stock into a clean pan and have it barely simmering next to where you are going to make the risotto. Melt the butter in a heavy—bottomed pan and add the onion. Cook gently until the onion is softened but not colored (about 5 minutes).

5.  Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm before adding the wine. Let the wine evaporate completely until the onion and rice are dry.

6.  Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. Also add the tomato passata with the first ladleful of stock. When each addition of stock has almost evaporated, add the next ladleful.

7.  Continue cooking the risotto for about 1-4 minutes, adding stock continuously as above, but slowly toward the end, so that the rice doesn't become too wet. Remember, you don't want it to he soupy at this stage, otherwise when you add the butter at the end, it will become sloppy. The risotto is ready when the grains are soft but still al dente.

8.  Season the pieces of prawn, add them to the risotto and continue cooking for another minute. Add 2 tablespoons of the garlic oil and the lemon juice. Season to taste.

9.  Take off the heat and let the risotto rest for a minute without stirring. For the mantecatura, with a wooden spoon, vigorously beat in the cold butter cubes, making sure you shake the pan energetically at the same time as you beat. Just before serving, if the risotto is too firm, beat in a little more hot stock. Add the chopped parsley and serve.

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