Prawn Risotto (3)Here’s my first try of cooking risotto. Let’s start with the basic recipe, that is using tomatoes and prawns. We’ll prepare the broth by boiling the prawns with garlic and bayleaf. But in this recipe, we won’t be able to add wine as wine is not available in our current location. Here in Saudi Arabia, many Italian restaurants serve various risotto dish, and they were able to make it tastes almost or even close to perfect even without the wine.

We’ll prepare a tomato-based risotto by adding tomato sauce. The end result may be just fine for a first try and just for every day meal. There was no enough liquid to cover the rice so I may need to adjust the recipe next time.  On the next try, we should be able to make a creamy version.

Ingredients: Prawn Risotto (1)

6 pcs raw medium unshelled prawns

1 garlic clove , peeled, crushed

1 fresh bay leaf

3 tbsp extra-virgin olive oil

4 tbsp unsalted butter

1 small onion, finely chopped

1 cup Arborio rice

4 tbsp tomato sauce

Procedure: 

  1. Prepare the broth by boiling 1 liter water in a pot.Prawn Risotto (2)
  2. Add 1 tbsp salt, prawns, garlic and bay leaf. Boil for additional 3 minutes until cooked.
  3. Allow to cool then shell the prawns. Return the prawn heads and shells to the stock and continue to simmer for 10 minutes. Strain the stock and set aside.
  4. In a separate pot, melt half of the butter with olive oil over low heat, and cook the onion for 2-3 minutes until soft and translucent.
  5. Add rice and stir well until rice is coated with butter.
  6. Add the prawn broth one cup at a time until rice fully absorbed the broth.
  7. Stir occasionally then add the prawns and tomato sauce.
  8. Add more broth when necessary.
  9. Season to taste with salt and ground pepper.
  10. Stop cooking when the rice has still partially uncooked when tasted. The remaining heat will cook the rice.
  11. Add the half of the butter and stir.