Prawn risotto recipe

By yacine

Prawn risotto recipe

This prawn risotto is a delicious recipe for colder days, which pairs particularly well with the Garda DOP extra virgin olive oil by Paolo Bonomelli.

Ingredients for 4 persons

  • 12 king prawns
  • 4 table spoons of Garda DOP extra virgin olive oil by Paolo Bonomelli
  • 1.5 onions
  • 30g of butterv
  • 2 garlic clove
  • 1 cube of fish stock
  • 1.5 litre of water
  • 30 cl of white wine
  • 1 pinch of saffron
  • 700g of risotto
  • 2 table spoons of parmesan
  • 200g of chopped tomatoes
  • 1 pepper, without the skin

Preparation

  • Crush the garlic and with the butter
  • fry the onions in the extra virgin olive oil
  • boil the water in a sauce pan and add a cube of fish broth
  • heat the wine at low temperature and add the saffron
  • once the onions have turned golden, add the rice and let it soak in the extra virgin olive oil
  • add the white wine into the rice
  • pour the fish broth progressively giving time to the rice to absorb all the liquid
  • once the all the broth has been used, add the grated parmesan, crushed tomatoes, diced pepper, the garlic butter and finally the shrimps
  • do not stop stirring until cooked
  • drizzle some extra virgin olive oil after serving

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