Classic Risotto Recipes


Modern twists on time-honoured favourites.


Creamed Amarone risotto with Dublin Bay prawn and sweet pepper ragout


GG313_Risotto mantecato all'amarone con ragó di scampi e peperoni

What you need

  • [   ] 300 g Riserva 1856 Carnaroli rice
  • [   ] 12 Dublin Bay prawns
  • [   ] shelled and cleaned
  • [   ] 100 g red and yellow peppers
  • [   ] 200 ml Amarone wine
  • [   ] 1 litre boiling hot vegetable stock
  • [   ] 80 g butter
  • [   ] 30 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] extra virgin olive oil
  • [   ] chervil

Proposed by: Giancarlo Perbellini


35'
4
Medium

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How to prepare:

Filling of Creamed Amarone risotto with Dublin Bay prawn and sweet pepper ragout: cut 8 Dublin Bay prawns into chunks and keep 4 aside for garnishing. Skin the peppers and chop into very small cubes.

 

Heat the plain rice in a heavy-based pan, pour over half of the Amarone and let it evaporate off. Add the boiling hot stock a little at a time and continue to cook stirring all the time with a wooden spoon.

 

Heat a little oil in a frying pan and quickly fry the peppers season with salt and pepper. Heat 20 g butter in a small saucepan and reduce the rest of the Amarone. Heat a drizzle of oil in another pan and brown the 8 chopped and 4 whole Dublin Bay prawns.

 

When the risotto is almost cooked, add the peppers, then remove from the heat and beat to a creamy consistency with a drizzle of oil, the parmigiano-reggiano cheese and the rest of the butter.

 

Serve the risotto garnished with the chunks of Dublin Bay prawn, drizzled with the reduced Amarone with a whole Dublin Bay prawn and a sprig of chervil in the centre.

 
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For this recipe:

CARNAROLI