Risotto with prawns
Preparation
- Peel the shrimps: Place them on a plate and put the heads and shells in a pan. Add water. Simmer until the heads and shells turn pink. Strain the resulting broth and keep warm.
- Fry the prawns in a little olive oil until cooked and keep warm.
- Peel and dice one onion. Sweat it in the butter cut into pieces. Add the risotto rice and let it become translucent.
- Add the 20 cl of white wine. Let it simmer while stirring. When the white wine has evaporated, add the filtered shrimp stock.
- Stir, then gradually add the remaining water, continuing to stir, until the rice is cooked (about 18 minutes).
- At the end of the cooking time, add the shrimps and mix. Add the grated Parmesan cheese, salt and pepper.
- Serve the risotto with the prawns and add a few shavings of Parmesan over the risotto on the plate.
shopping list
Ingredients
16 prawns
200g shrimps
320g risotto rice
2 onions
20 cl dry white wine
50 g butter
80 g grated parmesan cheese
