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King Prawn Risotto
King Prawn Risotto
A rich and indulgent classic Italian risotto using extra large king prawns to add that extra level of indulgence.
Ingredients
- 500 g Extra large raw and peeled king prawns
- 1 clove garlic peeled
- 1 whole bay leaf 1
- 3 tbsp olive oil
- 85 g unsalted butter
- 2 whole shallots
- 350 g arborio rice
- 125 ml dry white wine
- 1 tsp tomato puree
- 1 tbsp chopped flat parsley
- 1 pint fish stock cubed is fine
- 1 tbsp mascarpone
Instructions
- Bring 1 litre of water to the boil in a large pan, add 1 tbsp. salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g of the butter, and cook the shallots for 5 minutes until soft and translucent. Add 1 tbsp. of stock to stop them colouring, if necessary.Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine – it should not evaporate into the air, so keep the heat low.
- Turn up the heat under the rice, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. add in the mascarpone, Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Notes
try frying the prawns in a little butter, garlic and chill to give a slight variation on the risotto
Tried this recipe?Let us know how it was!
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