Lemon, chilli, garlic and butter are classic accompaniments to shellfish and this Prawn Risotto rocks them all!
My love of risotto is hardly hidden under a bushel here on my site. Likewise, my enjoyment of seafood is well represented.
As a result, the only surprise is that it took this long for a risotto recipe with some sort of seafood to appear here.
This one contains the same classic flavours that I use in my squid ink pasta with shrimp recipe. Some things do not need to be messed with!
I’ll not labour over my thoughts but other than to say that the best risotto comes from using the following methodology.
- Add a little stock.
- Sip Wine.
- Repeat until rich and luscious, both you and the rice!
Choosing Your Prawns.
Or, of course, shrimp if you are in the US!
This recipe calls for raw head on shell on prawns and I use frozen prawns sized 16-20.
This refers to the fact that there are 16-20 prawns per pound in weight. Which is an odd measure for me to be using considering I am Mr Metric.
However, us Brits are quite comfortable living in that halfway house!
I have much more information on prawn sizing in my harissa garlic prawn recipe.
You can make this recipe using shell of seafood if you like. It will just taste a little less “seafoody” but still delicious!
This is because I use the heads and shells of the shrimp to add extra flavour to the fish stock.
Variations and Additions.
To me, this recipe is all about perfect simplicity and does not need anything else.
However, that does not mean that you cannot add anything else.
I cook many variations of this simple risotto recipe and enjoy them all.
You can throw in some peas if you like, that is a very well trodden path. They work really well together and feature in my simple pea and prawn pasta recipe.
Just throw in the defrosted peas, if frozen, for the tow minute resting time.
Another great addition is chorizo or pepperoni. Again it is a real classic combination, seafood and paprika sausage is heavenly.
Rather than throwing this in at the end, we saute it at the start with the shallots and then keep the recipe the same.
You end up with a beautifully flavoured and vibrantly coloured risotto.
- 125 g Risotto Rice
- 35 g Celery
- 50 g Onion
- 50 g Butter
- 350 g Prawns
- 500 g Fish Stock
- 100 ml White Wine
- 1 Chilli Pepper
- 2 Cloves Garlic
- 1 Lemon
- Salt to Taste
- Remove the head and the shells from the shrimp and place in a pan with the fish stock.
- Have a taste of the stock and season with salt as needed.
- Leave 6 of the shrimp with tails on for presentation if you want!
- Heat the stock over a gentle heat and keep warm throughout the cooking process.
- Finely dice the shallot and celery.
- Heat a wide based pan over a medium heat and add half of the butter.
- When the butter beings to foam add in the shallot and celery.
- Cook gently until softened without colouring which should take around 7 or 8 minutes.
- Finely dice the garlic and chilli.
- Zest the lemon and squeeze the juice from half of the lemon.
- Add the garlic and chilli, stir for 30 seconds then add in the rice.
- Stir continuously for 2-3 minutes.
- Add the white wine and stir until all of the wine has evaporated or absorbed.
- Pout in the lemon juice, add the lemon zest and add a ladle of the fish stock.
- Stir until almost all of the stock has evaporated or been absorbed.
- Repeat this process over and over until the rice is almost cooked.
- Add in the prawns and cook for 2-3 minutes stirring occasionally.
- Add the other half of the butter and a lid and allow to sit for 2 minutes before serving in warmed bowls.
The weight of the prawns refers to head on shell on shellfish.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 866 Total Fat: 43g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 476mg Sodium: 3506mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 67g