Risotto With Prawns Recipe
Risotto With Prawns has a delicious taste. Risotto With Prawns gets it taste from rice mixed with seafood and flavored by white wine. Risotto With Prawns in inspired by many restaurants worldwide.
Ingredients
1/4 cup butter
1 medium onion, finely chopped
Prawn Sauce:
1 lb. large prawns or shrimp
3 tablespoons olive oil
1/4 cup chopped parsley
3 garlic cloves, finely chopped
Fish Stock:
2 lbs. assorted fish for stock
Shells reserved from prawns or shrimp
4 or 5 parsley sprigs
1 garlic clove
1 tablespoon chopped fresh basil or 1/2 teaspoon dried leaf basil
2-1/2 cups arborio rice
3/4 cup dry white wine Pinch of red (cayenne) pepper
Salt to taste
2 tablespoons tomato paste
1 cup water
Salt and freshly ground pepper to taste
1 medium onion, sliced
1 carrot, diced
1 celery stalk, diced
1 cup dry white wine
Salt and freshly ground pepper to taste
6 cups water
Directions
Prepare Prawn Sauce.
Prepare Fish Stock and simmer until ready to use; do not let boil.
Melt butter in a medium saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of Fish Stock, or enough to cover rice.
Stir over medium heat until stock has been absorbed.
Continue cooking and stirring rice, adding stock a little at a time until rice is almost done, 10 to 15 minutes.
Add Prawn Sauce and mix gently.
Cook 2 to 3 minutes longer until rice is tender but firm to the bite.
Add a pinch of cayenne and salt to taste.
Place in a warm dish.
Prawn Sauce: Shell and devein prawns or shrimp reserving shells for Fish Stock.
Cut prawns or shrimp into thirds.
Heat oil in a medium skillet.
Saute parsley and garlic over medium heat.
Before garlic begins to color, add prawns or shrimp.
Saute 2 minutes or until they lose pink color.
Dilute tomato paste in water and add to prawns.
Cook a few minutes longer.
Season with salt and pepper and remove from heat.
Fish Stock: Wash assorted fish well.
Place in a medium saucepan.
Add reserved shells, parsley, garlic, basil, onion, carrot, celery, wine and salt and pepper.
Add water and bring to a boil.
Reduce heat and simmer 40 to 50 minutes.
Put mixture with liquid through a fine sieve over another medium saucepan.
Prepare Fish Stock and simmer until ready to use; do not let boil.
Melt butter in a medium saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of Fish Stock, or enough to cover rice.
Stir over medium heat until stock has been absorbed.
Continue cooking and stirring rice, adding stock a little at a time until rice is almost done, 10 to 15 minutes.
Add Prawn Sauce and mix gently.
Cook 2 to 3 minutes longer until rice is tender but firm to the bite.
Add a pinch of cayenne and salt to taste.
Place in a warm dish.
Prawn Sauce: Shell and devein prawns or shrimp reserving shells for Fish Stock.
Cut prawns or shrimp into thirds.
Heat oil in a medium skillet.
Saute parsley and garlic over medium heat.
Before garlic begins to color, add prawns or shrimp.
Saute 2 minutes or until they lose pink color.
Dilute tomato paste in water and add to prawns.
Cook a few minutes longer.
Season with salt and pepper and remove from heat.
Fish Stock: Wash assorted fish well.
Place in a medium saucepan.
Add reserved shells, parsley, garlic, basil, onion, carrot, celery, wine and salt and pepper.
Add water and bring to a boil.
Reduce heat and simmer 40 to 50 minutes.
Put mixture with liquid through a fine sieve over another medium saucepan.
