Description
This creamy and flavorful prawn risotto is a delightful Italian-inspired dish perfect for seafood lovers. Using plump prawns and Arborio rice simmered gently in chicken broth and milk, this recipe creates a rich and comforting meal enhanced by Parmesan cheese and fresh peas. The key to its luscious texture is the final vigorous stirring with extra butter, making the risotto luxuriously creamy and perfectly balanced in flavor.
Ingredients
Scale
Seafood
- 400 – 500g (14oz – 1 lb) raw prawns/shrimp, peeled
- Salt and pepper, to taste
Base
- 1 – 2 tbsp olive oil
- 1 1/2 tbsp (20g) butter
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup (85 ml) dry white wine or water
Rice and Liquids
- 1 1/2 cups (270g) Arborio rice, uncooked
- 3 cups (750 ml) low sodium chicken broth, at room temperature
- 1 cup (250 ml) milk, room temperature (full or low fat)
Vegetables and Cheese
- 1 cup (150g) frozen peas, thawed
- 1/3 cup (40g) grated Parmesan cheese
- 1 – 2 tbsp (15 – 30g) extra butter
Garnish (optional)
- Grated Parmesan cheese
- Finely chopped parsley
Instructions
- Cook First Half of Prawns: Heat 1 tbsp olive oil in a large heavy-based pot over medium-high heat. Spread half the prawns in a single layer, season with salt and pepper, and cook for 1 ½ minutes on one side. Flip and cook the other side for 1 minute. Remove the cooked prawns into a bowl to keep warm.
- Cook Remaining Prawns: Add a little extra oil and repeat the process with the remaining prawns. Set them aside and keep warm.
- Sauté Onion and Garlic: Reduce heat to medium. Melt 1 1/2 tbsp butter in the pot, then add finely chopped onion and minced garlic. Cook for about 2 minutes until the onion becomes translucent and soft.
- Deglaze with Wine: Pour in the white wine or water, stirring well and scraping the bottom of the pot to lift any browned bits from the prawns. Bring to a simmer and cook for 2 minutes, allowing the alcohol smell to dissipate.
- Add Arborio Rice: Stir in the uncooked Arborio rice, cooking for 30 seconds until the edges of the rice become translucent.
- Add Initial Broth: Pour in about two-thirds of the chicken broth. Stir and bring to a gentle simmer, adjusting the heat to maintain a gentle bubbling.
- Simmer Rice: Let the rice simmer for 5 minutes stirring occasionally, then continue simmering for another 2 minutes until the broth is mostly absorbed and rice grains begin to appear on the surface.
- Add Remaining Broth and Milk: Add the leftover broth and milk, stir, and simmer for 3 minutes. Stir again and continue simmering for another 2 minutes.
- Check Consistency: The risotto should have a soupy texture with rice that’s slightly undercooked.
- Incorporate Peas and Cheese: Add the thawed peas and grated Parmesan cheese, stirring quickly to combine.
- Season: Taste the risotto, then season with additional salt and pepper as needed. Stir quickly.
- Add Extra Butter: Stir in 1 to 2 tbsp of extra butter vigorously for about 10 seconds to enhance creaminess.
- Fold in Prawns: Gently stir the cooked prawns back into the risotto, including any juices that remain in the bowl.
- Finish Cooking: Remove the pot from heat; the risotto should resemble a porridge-like consistency. If too thick, loosen with hot tap water, adding 2 tablespoons at a time and stirring.
- Serve and Garnish: Give the risotto one last thorough stir just before serving. Ladle into bowls ensuring it oozes slightly and isn’t sticky or clumpy. Garnish with extra grated Parmesan and finely chopped parsley if desired.
Notes
- Use fresh, high-quality raw prawns or shrimp for best flavor and texture.
- Arborio rice is essential for authentic risotto because of its high starch content, which ensures creaminess.
- The final texture should be creamy and slightly loose, not dry or clumpy; loosen with hot water if needed.
- Keep the chicken broth and milk at room temperature before adding to maintain a consistent simmer.
- Extra butter stirred in at the end is crucial for a rich, velvety finish.
- White wine can be substituted with water if desired, but it adds depth of flavor.
