Risotto with prawns

Risotto with shrimp recipe first course easy, refined and very tasty. The unmistakable and delicate flavor make it perfect for dinner. The shrimp risotto is light but at the same time rich and well balanced. The secret to a fragrant and very tasty shrimp risotto is the broth, which will be used to cook rice, made using the heads and shells of the shrimps. Once roasted and added to the broth they can give so much aroma and flavor.

 

This creamy prawn risotto (also known as shrimp risotto) is a fabulous gourmet dish that is easy to make and impossible to say no to! Plump, juicy prawns and rich parmesan risotto go together so perfectly, it’s a match made in heaven! Shrimp rice is a tasty and light risotto that is very easy to prepare and ideal for any occasion. Let's see together how to proceed.

Ingredients

350 g rice for risotto

half a glass of white wine

25 Medium prawns

Butter

Extra virgin olive oil

1 celery rib

1 carrot

half white onion

1 clove Garlic

3 tablespoons Tomato pulp

Parsley

Preparation

Clean the shrimp: remove the paws, carapace and head. Leave the tail only to 8 prawns that will serve for the final decoration of the dish. Keep aside the heads and shells of the shrimp. Remove the black thread and intestines, which are located on the back of the shrimp, making an incision with a small knife and take everything with a toothpick. Wash them gently and put them to drain in a colander. Clean the carrot, celery and onion. In a pot pour about 1 liter of water and add the vegetables. Bring to a boil, season with salt and cook for about 20 minutes. In a pan pour a drizzle of extra virgin olive oil and brown the heads and carapaci over high heat. Add the toasted scraps to the broth and continue cooking for another 10 minutes. Strain the broth obtained. In a pan pour a drizzle of extra virgin olive oil, lightly brown the garlic, add the shrimp and cook for a minute. In a large pot melt a knob of butter, add the thinly sliced onion and as soon as it is golden, add the rice and toast over high heat for about 3 minutes. Deglaze with white wine, evaporate and add the tomato pulp. Stir constantly and add the broth as needed. As soon as the risotto has absorbed the broth, add more. After about 10 minutes of cooking the risotto add the shrimp without tail, stir and continue cooking adding the broth. When the risotto is well cooked and dry regular salt and pepper. Serve and place on each plate two shrimp with the tail, sprinkle with chopped parsley and serve immediately.