Serves 4
Ingredients
- 1½ lb giant freshwater prawns, peeled
- 6 cups homemade chicken stock
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 2 large shallots, finely diced
- 4 cloves garlic, minced
- 1½ cups Arborio or Carnaroli rice
- ¾ cup dry white wine
- 1 large pinch saffron threads (about ¼ tsp), steeped in 2 tbsp warm stock
- 1 tbsp Calabrian chili paste
- 2 tbsp diced pimento
- ¾ cup freshly grated Parmigiano-Reggiano
- ¼ cup chopped Italian parsley
- Kosher salt
- Freshly cracked black pepper
- Zest of ½ lemon (optional)
Directions
Infuse the stock: Bring the chicken stock to a gentle simmer. Poach the prawns for about 2 minutes until just cooked. Remove and keep warm. Continue simmering the stock to capture the prawn flavor.
Build the risotto: Heat the olive oil with 2 tablespoons of the butter. Cook the shallots for 3–4 minutes until soft, then add the garlic for 30 seconds.
Toast the rice: Add the rice and stir for 2 minutes. Pour in the wine and cook until nearly absorbed.
Cook the risotto: Add the warm stock one ladle at a time, stirring frequently. After about 15 minutes stir in the saffron, Calabrian chili paste, and pimento. Continue adding stock until the rice is creamy and al dente (18–20 minutes total).
Finish: Remove from the heat. Stir in the remaining butter, Parmesan, parsley, salt, and pepper. Add a splash of stock if needed for a silky consistency. Fold the prawns back in just long enough to warm through.
Serve: Serve in warm bowls. Top with the prawns, extra Parmesan, parsley, black pepper, optional lemon zest, and a drizzle of olive oil.
Chef’s Notes
- Carnaroli rice makes an even creamier risotto if available.
- If using shells and heads, simmer them in the chicken stock for 20–30 minutes before straining for even deeper flavor.
Do not overcook the prawns
