Creamy prawn risotto
Pasta
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This creamy prawn risotto is a true triumph of seafood flavors! The shellfish bisque, prepared with the heads and shells of the prawns, gives the rice an incredible depth of flavor. I often prepare it for special occasions, when I want to impress my guests with a refined and delicious dish. The final creaming with butter and chopped prawns makes it irresistibly creamy. A touch of fresh chopped parsley and a whole prawn as a decoration complete the work. Preparation time approximately 1 hour and 15 minutes.
Ingredients (14 ingredients)
-
300 g risotto rice
-
500 g prawns
-
40 ml white wine
-
20 g butter
-
1 piece shallot
-
1 piece celery stalk
-
1 piece carrots
-
40 ml brandy
-
6 cube ice
-
600 ml water
-
olive oil
-
fine salt
-
1 piece prawns
-
parsley
Preparation (12 steps)
Prawn preparation
Clean the prawns by removing eyes and mouth, then separate the tails from the heads and shell the crustaceans, keeping the heads and shells aside (if desired, keep a whole prawn for the final decoration). Cut the back of the tails and remove the gut. Finely chop the prawn tails and set aside.
Vegetable sauté
Insert 1 shallot, 1 celery stalk and 1 coarsely chopped carrot into the bowl. Chop for 5 Sec./Stufe 5.
Brown the vegetables
Add olive oil as needed into the bowl and sauté for 3 Min./120°C/Stufe 1.
Bisque preparation
Add the shells and heads of the prawns, 40 ml of brandy and 6 ice cubes to the bowl. Cook for 5 Min./100°C/Stufe 1.
Bisque cooking
Add 600 ml of water and fine salt as needed to the bowl. Cover with the lid and cook for 30 Min./100°C/Stufe 1.
Blend the bisque
Blend the mixture in the bowl for 30 Sec./Stufe 10.
Filter the bisque
Pass the mixture through a sieve to obtain a smooth shellfish bisque. Set aside.
Toast the rice
Pour 300 g of risotto rice into the bowl and toast dry for 3 Min./100°C/Stufe 1.
Deglaze with wine
Add 40 ml of white wine to the bowl and cook for 1 Min./100°C/Stufe 1 without a measuring cup to evaporate the alcohol.
Risotto cooking
Add a ladle of bisque at a time into the bowl, cooking for about 15-20 Min./100°C/Sanftrührstufe, adding more broth when needed.
Cream the risotto
When about 2-3 minutes are left until the end of cooking, add the chopped raw prawns, 20 g of butter and mix vigorously for 2 Min./60°C/Sanftrührstufe.
Plate
Plate the risotto with a raw prawn to decorate and a sprinkling of chopped parsley as needed.
Finished cooking? Great! 🎉
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Created by
Francesca Santoro
5
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Celery
- Sulphur dioxide and sulphites
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