
Prawn risotto

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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 grayblue 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.
ingredients
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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)
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
preparation

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