Recipes › Seafood › Italian Prawn Risotto Recipe

Italian Prawn Risotto Recipe

Recipe by Pedro M. A. Neves

Italian prawn risotto is a classic Northern Italian seafood dish combining creamy Arborio rice with succulent prawns, white wine, and saffron. The slow-cooked risotto achieves its signature velvety texture through gradual stock absorption and constant stirring, allowing the rice to release its natural starches. Fresh prawns add a delicate briny sweetness that complements the elegant saffron-infused rice.

Ingredients

• 300g Arborio rice
• 600ml fish or seafood stock
• 200ml dry white wine
• 400g large prawns, peeled and deveined
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 100ml whole milk
• 50g unsalted butter
• 40g Parmigiano-Reggiano cheese, grated
• 0.5g saffron threads
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh flat-leaf parsley, chopped
• Lemon wedges for serving

Instructions

1. Warm the fish stock in a separate saucepan and keep at a gentle simmer throughout cooking. Steep the saffron threads in 50ml of the warm stock and set aside for 5 minutes to infuse.

2. Heat olive oil in a large heavy-bottomed pan or risotto pot over medium heat. Add diced onion and sauté for 2-3 minutes until softened and translucent, then add minced garlic and cook for 30 seconds.

3. Add the Arborio rice to the pan and stir constantly for 1-2 minutes until the rice grains are well coated with oil and turn slightly translucent at the edges. This process is called toasting the rice.

4. Pour the white wine into the rice and stir continuously until the liquid is almost completely absorbed, about 2 minutes. The rice should make a gentle sound as it moves across the pan.

5. Begin adding the warm stock one ladle at a time (approximately 150ml per ladle), stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for 18-20 minutes until the rice is nearly tender but still has a slight firmness at the centre of each grain.

6. When the rice is almost cooked, add the saffron-infused stock with its threads and stir well. Taste a few grains to confirm they are tender but not mushy, and the mixture has a flowing, creamy consistency.

7. Add the prepared prawns to the risotto, stirring gently to combine. Cook for 2-3 minutes until the prawns turn pink and are heated through completely.

8. Remove the pan from heat. Add the milk and butter, then stir vigorously for 30 seconds until the risotto becomes silky and flows slightly on the plate. Stir in the grated Parmigiano-Reggiano cheese.

9. Season the risotto with salt and freshly ground black pepper to taste. Divide into warm serving bowls and garnish with fresh parsley. Serve immediately with lemon wedges on the side.

Substitutions

• Replace prawns with scallops (add in the final minute only) for a different seafood variation
• Use vegetable stock instead of fish stock for a lighter alternative, though flavour will be less pronounced
• Substitute saffron with a pinch of turmeric for colour if saffron is unavailable or too expensive
• Replace Parmigiano-Reggiano with Grana Padano for a similar but slightly milder umami flavour

Tips

• Keep stock at a gentle simmer in a separate pot; cold stock added to risotto will interrupt cooking and create uneven texture
• Stir the risotto frequently but not constantly—every 20-30 seconds is sufficient to prevent sticking while allowing gentle grain movement
• Do not rinse Arborio rice before cooking, as the surface starch is essential for creating the creamy consistency
• Add prawns only in the final minutes of cooking to prevent them from becoming tough and rubbery; they cook very quickly

Risotto originated in Northern Italy, particularly in the Piedmont and Lombardy regions, and is considered a cornerstone of Italian cuisine. This prawn version, known locally as Risotto ai Gamberetti, showcases the Italian tradition of matching risotto with seafood from nearby coastal areas, emphasizing simplicity and the quality of fresh ingredients.

You might also like

Italian Salmon in Foil Recipe

33 min · Seafood

Italian Salmon Pasta Recipe

35 min · Seafood

Italian Salmon Piccata Recipe

28 min · Seafood

Italian Scallop Pasta Recipe

28 min · Seafood