Name: Prawn/Shrimp Risotto
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: For 4–6 people
Ingredients: 285 ml/10 fl oz/1¼ cups good dry white or rosé wine; Salt and cayenne pepper to taste; 56 g/2 oz butter; 1 bay leaf; 1 tsp paprika; 1.7 litres/3 pints/7½ cups cold water; 8 shallots or 2 onions, finely chopped; 1.1–1.4 kg/2½–3 lb uncooked king prawns/jumbo shrimp, in their shells and with heads; 340 g/12 oz/1½ cups Arborio or Vialone Nano rice; 1.1 litres/2 pints/5 cups prawn stock (see below); 3 tbspchopped flat-leaf parsley; 4 tbsp cream (optional); 1 tbsp olive oil; 4 cloves garlic, crushed; 2 tbsp freshly grated Parmesan cheese

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 5

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Although I have placed the other risotto dishes elsewhere in the book, this one makes such a good main course that I feel it belongs here. It can be followed by a separate course of green vegetables or salad. It is as beautifully pink as the Pumpkin Risotto is golden.

Since a risotto can be easily moulded and turned out on to the plate, I suggest moulding this in individual ramekins. For a main course, you need fairly large ones: I use ramekin