Prawn Risotto

This creamy prawn risotto is made with rich homemade prawn stock, perfectly al dente rice and golden pan-seared prawns. Finished with butter for an irresistibly silky, restaurant-style result.

PREP TIME

20 minutes

COOK TIME

50 minutes

SERVES

3

Ingredients

For the prawn stock

400g whole prawns
1 tbsp olive oil
1 cup finely chopped mirepoix
½ onion, finely diced
1 garlic clove, crushed
1 tbsp tomato paste
½ cup dry white wine
3 cups water
1 small bouquet garni

For the risotto

180g arborio or Carnaroli rice
1 tbsp olive oil, plus extra for drizzling
¼ cup finely diced onion
½ cup dry white wine
50g butter, plus 1 tbsp for toasting the rice
Sea salt and freshly ground black pepper
Fresh thyme leaves, to serve
Grated Parmessan, to serve

Stirring prawn heads and shells with aromatic vegetables and tomato paste in a MAKO Stainless Steel Saucepan to build a rich homemade prawn stock.

METHOD

1. Prepare the prawns

Peel the prawns, reserving the heads and shells. Remove the veins from the prawn meat, then cover and refrigerate until needed.

2. Cook the prawn shells

Heat the olive oil in a saucepan over high heat. Add the reserved prawn heads and shells and cook for 2-3 minutes, stirring and pressing down on the heads to release their flavour.

3. Add the aromatics

Add the mirepoix, diced onion, garlic and tomato paste. Cook, stirring frequently, for 4-5 minutes, or until the vegetables have softened and the tomato paste begins to caramelise.

4. Deglaze the pan

Pour in the white wine and stir well, scraping up any caramelised bits from the base of the pan. Allow the wine to reduce by about half.

5. Simmer the prawn stock

Add the water and bouquet garni. Bring to a gentle simmer and cook for 30 minutes. Strain the stock through a fine sieve, discarding the solids. Return the stock to a clean saucepan and keep warm over low heat.

6. Soften the onion

Heat the olive oil and 1 tablespoon of butter in a large frying pan or sauté pan over medium heat. Add the diced onion and cook gently for 3-4 minutes, or until soft and lightly golden.

Creamy prawn risotto topped with golden pan-seared prawns, fresh thyme and black pepper, served in white bowls with blue rims.

7. Toast the rice

Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains are lightly toasted and their edges begin to look translucent.

8. Add the wine

Pour in the white wine and continue stirring until it has almost completely evaporated.

9. Cook the risotto

Add the warm prawn stock one ladleful at a time, stirring regularly and allowing each addition to be mostly absorbed before adding the next. Continue for approximately 16-18 minutes, or until the rice is creamy and al dente. The risotto should be slightly looser than your desired consistency, as it will continue to thicken as it rests.

10. Sear the prawns

While the risotto is cooking, heat a drizzle of olive oil in a separate frying pan over high heat. Season the prawn meat with salt and pepper, then sear for 1-2 minutes on each side, or until golden and just cooked through. Remove from the heat.

11. Finish with butter

Take the risotto off the heat. Add the remaining 50g of butter and stir vigorously until the butter has emulsified into the rice and the risotto is glossy and creamy. Season to taste with salt and pepper.

12. Garnish and serve

Divide the risotto among serving plates and arrange the seared prawns on top. Finish with fresh thyme leaves, a drizzle of olive oil grated cheese and a little extra black pepper. Serve immediately.

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