Orange Risotto with Prawns
Are you looking for a first course that amazes your diners that leaves them speechless? Do you want to prepare a refined and particular dish to offer for the upcoming holidays? Here's a perfect idea for you! Orange and prawn risotto, a single dish with a very special and refined flavor that reconciles the intense taste of prawns with the fresh scent of orange very well. Now let's see what we need to make our risotto Orange Risotto with Prawns.
Ingredients
320 grams of Carnaroli rice or the variety of rice you prefer for risotto600 grams of shrimp2 oranges + 2 for marinating1 spring onion + 1 clove of garlica piece of buttera glass of winevegetable brothsalt
Ingredients for the vegetable broth
1 liter of watera carrotcelery stalkoniona tomato
Preparation
Prepare the vegetable broth: in a saucepan put 500 ml of water, a carrot, an onion, a celery stick and a tomato, and bring to a boil. Wash the prawns under running water. We can remove the head and the internal black thread or, if we prefer to keep the head, gently lift the carapace under the head and remove the black thread with a toothpick. Squeeze the two oranges, filter the juice and pour it into a bowl with a pinch of salt. Add the cleaned shrimp and marinate them for 15-20 minutes. Heat a drizzle of extra virgin olive oil in a pan, brown a clove of garlic and, as soon as it is golden, remove it. Add the prawns, deglaze them with the marinade and cook them for a few minutes. Set aside. Wash an organic orange, dry it and remove the peel, being careful not to cut the bitter white part. Cut it into julienne strips and blanch it for 5 minutes in boiling water. Drain and set aside. In a large saucepan, heat a drizzle of oil and sauté the chopped spring onion. Add the rice and toast it, then deglaze with a glass of wine. Continue cooking by adding the juice of an orange and the broth, as needed. A few minutes after the end of cooking, season with salt and add the orange peel, prawns and a little chopped chives. Stir in the butter over low heat. Our Orange Risotto with Shrimps, is ready!
Are you looking for a first course that amazes your diners that leaves them speechless? Do you want to prepare a refined and particular dish to offer for the upcoming holidays? Here's a perfect idea for you! Orange and prawn risotto, a single dish with a very special and refined flavor that reconciles the intense taste of prawns with the fresh scent of orange very well. Now let's see what we need to make our risotto Orange Risotto with Prawns.
Ingredients
320 grams of Carnaroli rice or the variety of rice you prefer for risotto
600 grams of shrimp
2 oranges + 2 for marinating
1 spring onion + 1 clove of garlic
a piece of butter
a glass of wine
vegetable broth
salt
Ingredients for the vegetable broth
1 liter of water
a carrot
celery stalk
onion
a tomato
Preparation
Prepare the vegetable broth: in a saucepan put 500 ml of water, a carrot, an onion, a celery stick and a tomato, and bring to a boil. Wash the prawns under running water. We can remove the head and the internal black thread or, if we prefer to keep the head, gently lift the carapace under the head and remove the black thread with a toothpick. Squeeze the two oranges, filter the juice and pour it into a bowl with a pinch of salt. Add the cleaned shrimp and marinate them for 15-20 minutes. Heat a drizzle of extra virgin olive oil in a pan, brown a clove of garlic and, as soon as it is golden, remove it. Add the prawns, deglaze them with the marinade and cook them for a few minutes. Set aside. Wash an organic orange, dry it and remove the peel, being careful not to cut the bitter white part. Cut it into julienne strips and blanch it for 5 minutes in boiling water. Drain and set aside. In a large saucepan, heat a drizzle of oil and sauté the chopped spring onion. Add the rice and toast it, then deglaze with a glass of wine. Continue cooking by adding the juice of an orange and the broth, as needed. A few minutes after the end of cooking, season with salt and add the orange peel, prawns and a little chopped chives. Stir in the butter over low heat. Our Orange Risotto with Shrimps, is ready!
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