Risotto with King Prawns

Risotto with king prawns is an elegant and tasty dish that combines the creaminess of risotto with the unique taste of seafood. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 500 g of king prawns
• 1 small shallot
• Fish stock as needed
• Dry white wine as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Chopped parsley (optional)
• Butter or extra virgin olive oil for creaming
• (Optional) saffron

Preparation

1. Start by cleaning the king prawns, removing the head, shell, and intestine. Set aside the shells and heads as they can be used for a broth.
2. Prepare a light fish broth with the heads and shells of the king prawns, adding water, a piece of celery, a carrot, and an onion. Let it simmer for at least 30 minutes then strain it.
3. Finely chop the shallot and sauté it with a drizzle of extra virgin olive oil in a wide and shallow enough pan to contain all the rice.
4. Add the rice to the pan and toast it for a few minutes until it becomes translucent. Wet with white wine and let it evaporate.
5. Add a ladleful of hot stock to the rice and maintain a constant cooking by adding stock whenever it dries out.
6. About halfway through the rice cooking time, add the king prawns and continue to cook, adjusting the seasoning with salt and pepper.
7. Once the rice is cooked al dente, remove from the heat and cream with a touch of butter or a drizzle of fresh extra virgin olive oil to add creaminess.
8. Add chopped parsley and, if you like, a sachet of saffron dissolved in a little broth, to add color and a unique flavor to your risotto.
9. Let the risotto rest covered for a minute before serving.

You can garnish the dish with some whole king prawns briefly sautéed in a pan for an elegant touch. Enjoy your meal!