"My prawn risotto is the epitome of ugly delicious. It’s one ugly dish that is not very aesthetically pleasing to the eye but it’s bloody delicious for the tastebuds. What makes this risotto stand out from the crowd is the rich homemade prawn stock that is used to cook the rice."
Creamy Shrimp Risotto
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 1hr 30mins
Serves or Makes: 4 - 6
Recipe Card
For the Stock
ingredients
- 2 pounds shrimp heads or shells
- 1 tablespoon olive oil
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 2 white onions, skin on, quartered
- 4 bay leaves
- 8 cups water
- to taste Kosher salt
For the Risotto
ingredients
- 2 pounds shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 white onion, diced
- 4 garlic cloves, crushed
- 1/2 cup white wine
- 1 cup white arborio rice
- 6 cups shrimp stock
- 2 tablespoons butter
- 1/2 cup Parmesan, grated
- Kosher salt and pepper, to taste
- 1 lemon
- fennel fronds, for garnishing (optional)
For the Stock
Method
Step 1
In a large pot on a high heat, fry the shrimp heads with the olive oil until they turn a deep red color, about 5 minutes. Smash the prawn heads to release all their flavor and juices with a potato masher or the back of your wooden spoon.
Step 2
Add the remainder of the ingredients into the pot and bring to the boil with the lid on. Once boiling, turn the heat down and leave to simmer for 1 hour.
Step 3
Drain the stock through a mesh colander. Add the drained stock into a clean pot and leave on a low simmer with the lid on so it is piping hot when you are ready to cook your risotto.
For the Risotto
Step 1
In a large pot on a low heat, fry the onion until they are translucent and fragrant, about 3 minutes. Stir the onion occasionally to avoid them from burning and sticking to the pan. Add in the garlic and cook for a further 2 minutes stirring quite frequently to avoid the garlic from burning.
Step 2
Add the rice to the pot and cook until the rice turns opaque, stirring occasionally, about 2 minutes. Add in your wine and keep stirring the rice until all of the wine is absorbed by the rice.
Step 3
One ladle or cup at a time, add in the shrimp stock and stir occasionally, until all the stock is absorbed. Repeat this step 5 more times until you have used up all of the stock. The rice will start to plump up as it continues to cook and absorb the stock.This will take approximately 25 minutes.
Step 4
Add the shrimp, butter and cheese to the pot and stir to combine. Cook for 3 minutes or until the prawns flesh turns pink and white. Be careful not to overcook your prawns!
Step 5
Take your risotto off the heat, squeeze some lemon and sprinkle some fennel fronds all over. Serve immediately and enjoy!