Description
This Simple Creamy King Prawn Risotto is a luscious, comforting dish featuring tender king prawns and creamy Arborio rice cooked slowly in warm stock. Enhanced with Parmesan cheese, butter, and fresh parsley, it delivers rich flavors and a velvety texture that exemplifies classic Italian risotto.
Ingredients
Scale
Risotto Base
- 1 cup Arborio Rice
- 4 cups Chicken or Vegetable Stock
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
Seafood
- 300 grams King Prawns (fresh or frozen)
Finishing Ingredients
- ½ cup Parmesan Cheese, freshly grated
- 2 tablespoons Butter
- Fresh Parsley, chopped for garnish
Instructions
- Warm the Stock: Heat the 4 cups of chicken or vegetable stock gently in a saucepan over low heat and keep it warm throughout the cooking process to ensure even cooking of the rice.
- Sauté Onion: In a large heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat, then add the finely chopped onion. Sauté for approximately 5 minutes until the onion becomes translucent and soft, building a flavorful base.
- Add Garlic: Stir in the minced garlic cloves and cook for an additional 1 to 2 minutes to release their aroma without burning.
- Toast the Rice: Add 1 cup of Arborio rice to the pan and stir continuously for about 2 minutes to lightly toast the grains and coat them with oil, which helps develop flavor and texture.
- Incorporate Stock Gradually: Begin adding the warm stock one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle. Continue this process for about 18 to 20 minutes, allowing the rice to release its starch and become creamy.
- Add King Prawns: After about 15 minutes of cooking the rice, gently stir in the 300 grams of king prawns, allowing them to cook through as the risotto finishes absorbing the stock.
- Finish Cooking Risotto: Continue adding stock and stirring until the rice reaches an al dente texture—tender with a slight bite—and the mixture is creamy.
- Enrich the Risotto: Remove the pan from the heat and stir in ½ cup freshly grated Parmesan cheese and 2 tablespoons of butter to add richness and a smooth finish.
- Season and Serve: Adjust seasoning with salt and pepper to taste, then serve immediately garnished with freshly chopped parsley for a touch of color and freshness.
Notes
- Use good quality stock for the best flavor in your risotto.
- Keep the stock warm throughout the cooking process to help the rice cook evenly.
- Stirring frequently helps release rice starch and creates the creamy texture typical of risotto.
- Adding prawns towards the end helps avoid overcooking and keeps them tender.
- Serve risotto immediately as it can thicken and lose its creamy texture if left to sit.
