recipes "Classic Risotto Recipes"


Modern twists on time-honoured favourites.


Prawn risotto


What do you need

  • [   ] 340 g Riso Gallo Risotto rice
  • [   ] 40 g butter
  • [   ] 1 finely chopped medium onion
  • [   ] 2 glass of dry white wine
  • [   ] 1.2 l hot vegetable or chicken stock
  • [   ] 100 g grated Parmesan
  • [   ] 250 g of cleaned shelled prawns

Proposed by:


20'
4
Easiest

Follow us on social media

How to prepare:

Prawn risotto: sauté one finely chopped medium onion in 40 g of butter until softened. Add 340 g of Risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated. Add 1 l hot chicken or vegetable stock and simmer, stirring occasionally.

 

 

After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre. For less ‘al dente’ consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

 

 

2 minutes before the rice is cooked add the prawns and the remaining glass of white wine. Stir through grated Parmesan cheese and serve your prawn risotto.


Print the recipe

Other recipes "Classic Risotto Recipes"