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Simple Prawn(shrimp) Risotto (How not to make crunchy rice stew)

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Picture of Simple Prawn(shrimp) Risotto (How not to make crunchy rice stew)
Here's a straight forward recipe for a risotto, cooked in the traditional way. Its a family favourite, originally taken from the book "Risotto, Risotto" by Valentina Harris. We never get tired of this book !

Risotto has a reputation for being "difficult" or time consuming - Preparing, cooking and serving this one takes about 35 minutes, so go figure.



 
 
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Step 1: Ingredients

Picture of Ingredients
1 medium sized onion, VERY finely chopped
75g (3oz) (stick and half)  of unsalted butter.
400g (14oz) Arborio rice (whatever, use a good risotto rice, not a long-grain)
1/2 bottle of dry white wine (no alcohol will be left at the end of the recipe)
1 litre (1.75 UK pints) of fish/chicken/vegetable stock
450g (1 lb) of cooked prawns
50 g (2oz) of parmesan cheese.
2 tablespoons of flat leaf parsley.
sea salt and freshly milled black pepper.

Step 3: Method Pt II. The magic.

Picture of Method Pt II. The magic.
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Now the bit people are scared of, often drowning the dish. Adding the liquid slowly is critical to getting the perfect creamy texture from the dish. It can't be rushed, but it really doesn't take that long.

We keep the pan of stock hot, but not boiling vigorously on an adjacent ring of the hob.

Add a ladle full of stock at a time AND LET THE RICE ABSORB IT.

Continue until you have say 1 ladle full left.

Add the prawns, stir thoroughly, and finish adding the stock.

At the end of the process, the rice should still be very slightly firm to the bite.


Step 5: Enjoy !

Picture of Enjoy !

AndyGadget1 year ago
 
I've always put all the stock in at once and never used that much wine and butter.  
I'll definitely give it a go your way - It looks delicious.
(First and last picture - It's amazing how quickly they grow up #;¬) 
ha ha ha
Phoghat4 years ago
I've made riisotto twice, and the first time was a disaster, I had soup. Following a recipe much like yours the second time's the charm. I think the trick is to keep the stock hot enough and adding it very slowly. It's absorbed rather quickly that way.
steveastrouk (author)  Phoghat4 years ago
Yes, keep it simmering. Steve
Tasty.... I am totally going to make this sometime this weekend.
Devrimm4 years ago
Steve! You are the BEST COOK I've ever seen. Thank you!!!
Kryptonite4 years ago
Nice! I love risotto, but my personal chefs (parents) are always too busy to make it.
lemonie4 years ago
Cheers!
Looks spot-on for risotto to me.

L