Simple Creamy King Prawn Risotto
A luxurious dish that embodies comfort and sophistication, marrying the rich notes of king prawns with creamy arborio rice.
Servings: 4 servings
Equipment
- Saucepan
- Heavy-Bottomed Saucepan
Ingredients
Ingredients
- 1 cup Arborio Rice Essential for achieving the creamy texture characteristic of risotto.
- 300 grams King Prawns Fresh or frozen, offering a succulent flavor.
- 4 cups Chicken or Vegetable Stock Good quality stock is crucial for flavor.
- 1 medium Onion Finely chopped, adds depth to the flavor.
- 2 cloves Garlic Minced, brings an aromatic quality.
- ½ cup Parmesan Cheese Freshly grated for a creamy finish.
- 2 tablespoons Butter Added at the end for richness.
- 2 tablespoons Olive Oil Used to sauté the onion and garlic.
- Salt To taste.
- Pepper To taste.
- Fresh Parsley Chopped, for garnish.
Instructions
- Heat 4 cups of chicken or vegetable stock in a saucepan over low heat and keep warm.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes until translucent.
- Add 2 minced garlic cloves and sauté for an additional 1-2 minutes.
- Add 1 cup of arborio rice and stir for about 2 minutes.
- Begin adding the warm stock, one ladle at a time, stirring frequently for about 18-20 minutes.
- After 15 minutes, add 300 grams of king prawns and stir gently.
- Continue to add stock and stir until the rice is al dente and creamy.
- Remove from heat and stir in ½ cup of parmesan cheese and 2 tablespoons of butter.
- Season with salt and pepper to taste, and serve immediately garnished with parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.