Traditional Prawn Risotto

He prawn risotto either risotto ai gamberetti It is a simple, delicate and easy dish to make. The typical creaminess of italian risotto and the delicate sea flavor of the prawns make it a dish that pleases everyone, adults and children.

If you can, we advise you to use fresh prawnsyour risotto will gain in flavor and texture, but you can also do this risotto with prawns using a good quality frozen product.

We have made a small variation to the Italian shrimp risotto recipe which is to put grated Parmesan cheese on it, because in Italy cheese is not usually used in fish dishes, with few exceptions, but for our taste it suits it very well. But of course, if you want to be faithful to the Italian recipe, it is enough not to put it.

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “mainEntityOfPage”: { “@type” : “WebPage”, “@id”: “https:// www.pequerecetas.com/receta/risotto-de-gambas/” , “url” : “https://www.pequerecetas.com/receta/risotto-de-gambas/” , “name”: “Traditional prawn risotto “, “datePublished”: “2023-03-22T08:33:00+01:00”, “dateModified”: “2023-04-20T19:25:23+02:00”, “description”: “” }, “name”: “Traditional shrimp risotto”, “image”: “https://www.pequerecetas.com/wp-content/uploads/2023/03/risotto-de-shrimp-receta.jpeg”, “author” : { “@type”: “Person”, “name”: “Little Recipes” }, “publisher”: { “@type”: “Organization”, “@id”: “https:/www.littlerecetas.com#organization “, “url”: “https://www.littlerecetas.com”, “name”: “littlerecetas”, “sameAs”: ( “https://www.facebook.com/littlerecetas” ) }, “description” : “”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4”, “recipeCategory”: “Food”, “recipeCuisine”: “Italian “, “nutrition”: { “calories”: “kcal per 100g” }, “aggregateRating”: { “@type”: “AggregateRating”, “ratingValue”: “5”, “ratingCount”: “5”, “bestRating “: “5”, “worstRating”: “1” }, “recipeIngredient”: (“360 g arborio rice”,”300 g peeled prawns”,”1 onion”,”1 l fish stock”, “1 glass of white wine (if you don’t want to cook with alcohol, don’t use it) “,”30 g of butter”,”a handful of parsley”,”30 g of Parmesan cheese (you can buy it here)”,”olive oil extra virgin”,”salt and pepper”,”360 g of arborio rice”,”300 g of peeled prawns”,”1 onion”,”1 l of fish stock”,”1 glass of white wine (if you don’t want cook with alcohol do not use it) “,”30 g butter”,”a handful of parsley”,”30 g Parmesan cheese (you can buy it here)”,”extra virgin olive oil”,”salt and pepper”) , “datePublished”: “2023-03-22T08:33:00+01:00”, “dateModified”: “2023-04-20T19:25:23+02:00”, “recipeInstructions”:(” Peel the prawns . With the heads and shells you can make the fish stock. Finely chop the onion. Heat the fish broth and keep it warm in a saucepan over low heat. “,” In a non-stick frying pan, heat a little oil. Sauté the onion over low heat until transparent, stirring often so that it does not brown. Add the rice and toast it for 1 or 2 minutes, stirring from time to time so it doesn’t burn. “,” Add the wine and make it evaporate by raising the heat for 1 or 2 minutes, until you no longer smell the alcohol. If you want you can skip this step and continue with the broth. “,” Lower the heat and add a ladle of broth to the rice. As soon as it dries up, we add the broth little by little, one ladle at a time, always waiting for the liquid to dry before adding another. “,” Halfway through cooking, that is, after about 10 minutes, add the prawns and mix. We continue cooking as indicated before, adding broth each time the risotto dries up. “,” When the rice is done, turn off the heat, add the butter and grated cheese, mix to dissolve and let stand for 1 minute with the pot covered. We serve with chopped parsley on top. “) }

How to accompany the prawn risotto

He prawn risotto it’s a perfect first course for a fish-based meal, so you can serve it before any main fish dish you like.

If you want to serve it as a main course, you can opt for an appetizer or salad as a starter.

Tips for making a perfect prawn risotto

What kind of rice is used to make risotto?

The most suitable rices for making risotto are arborio rice and the carnaroli rice due to its high concentration of starch that gives it the characteristic creamy and buttery texture of the dish.

How do you prepare the prawns for the risotto?

You can peel the prawns and use both the meat and the heads and shells to make a prawn stock that will give the risotto a more intense flavor. You can also sauté the peeled prawns in a pan with olive oil before adding them to the risotto.

How much stock is needed to make shrimp risotto?

Typically around 350 ml of fish soup for every 100 g of rice. However, this can vary depending on the desired consistency and absorbency of the rice.

Can I use frozen shrimp?

As we mentioned at the beginning, some fresh prawns give a better flavor and texture to the dish, but if you have frozen prawns you can use them, you just have to remember to defrost them in the fridge 24 hours before and use them in the same way as the fresh ones.

What other ingredients can be added to shrimp risotto?

We have seen a basic shrimp risotto recipe, but in Italy it is also common to prepare the «risotto gamberetti and zucchine» that is, with zucchini, which is grated or finely chopped and sautéed together with the onion.

It is also prepared risotto with shrimps and lemonand for this, instead of wine, the juice of a lemon is used and then it is served with grated lemon peel on top.

What is the proper technique for cooking risotto?

The proper technique for cooking risotto is to add the hot broth to the rice in small amounts while stirring occasionally until the rice is al dente and the liquid has been absorbed. It is important not to add too much broth at one time and to keep the temperature on medium heat.

Other traditional Italian risotto recipes

We love risottos, their creamy texture, and that’s why we prepare them often and we have several recipes on the web. We advise you to try, for example, the pumpkin risotto, the mushroom risotto, the vegetable risotto and the risotto alla milanese with saffron.

The entry Traditional shrimp risotto was first published on PequeRecetas

Source link