Shrimp (Prawn) Risotto
A shrimp risotto without restaurant effort: tomato gives it color and acidity, and the shrimp go in right at the very end.
That is the point where this dish succeeds or fails. Shrimp need two minutes. Cooked along with the rice they turn rubbery, and there is nothing to be done about it afterwards. They are marinated with lemon beforehand, set aside, and folded in at the last moment.
Drain off the liquid the marinade draws out — tipped into the pot it waters down the risotto just as it is coming together.
The asparagus version is the creamy asparagus risotto.
Ingredients
- 3 cups Arborio rice
- 400 g shrimp (prawns), peeled and cleaned
- 1/2 cup dry white wine
- 2 garlic cloves, chopped
- 1 tomato, cubed (or 1/2 can of peeled tomatoes)
- 2 tbsp tomato sauce
- About 1 l hot fish or shrimp stock
- 1 cup grated Parmesan
- 2 tbsp olive oil and 1 tbsp butter
- Juice of 1 lemon, parsley, chives, salt and pepper, to taste
Method
- 1
Quick marinade: season the shrimp with the lemon juice and a pinch of salt. Leave them for 10 minutes and then discard the liquid they release — tipped into the pot it would water down the risotto.
- 2
Rice base: in a large pot, heat the oil and the butter. Cook the garlic and add the Arborio rice. Stir until the grains look barely translucent, which helps release the starch.
- 3
Deglaze: pour in the white wine and stir until it has completely evaporated.
- 4
Cooking: add the hot stock a little at a time. Add the cubed tomato and the tomato sauce as well. Keep the heat low and stir regularly, adding more stock as it is absorbed.
- 5
Finishing: when the rice is at its point and creamy, add the reserved shrimp, the Parmesan and the parsley or chives. Two minutes is all the shrimp need. Mix well, adjust the salt and pepper, turn off the heat and cover the pot for a moment before serving.
Flavors of the Mediterranean: From Our Table to Yours
If one kitchen invites you to sit down at a long table and stay there, it is the Mediterranean. This is our personal selection of dishes that celebrate freshness, sun and good produce: recipes that smell of basil, lemon and sea. Technique in the service of simplicity — and dishes that come out right every time.
