Prawn Risotto

Color me red-faced. I didn’t expect to publish this recipe during a global pandemic, but these prawns needed using. 
As with all risottos, this dish is best made immediately before
serving. Any meat or vegetarian option works well with this dish.
Perhaps you’ll savor it on 

Lip-smacking Prawn Risotto!

another, quite different, occasion. Until then, stay home, stay safe, and stay well.

Prawn Risotto:

16 large (1 lb. or 500 g) fresh or frozen prawns, uncooked 
2 tbsp. (30 mL) olive oil
2 tbsp. (30 mL) butter or margarine
1 small onion, chopped fine
1 large garlic clove, crushed
3/4 c. (180 mL)  mushrooms, sliced fine (See Mushroom Note)
2-1/2 c. (675 mL) arborio rice (See Rice Note)
3 c. (750 mL) water
3 c. (750 mL) vegetable stock
1/2 c. (125 mL) dry white wine
1/2 tsp. (2.5 mL) each salt and freshly ground black pepper
3 tbsp.(45 mL) fresh parsley, sliced fine2 tbsp. (25 mL) fresh chives, sliced into 1/4 in.(0.6 cm) pieces
1/4 c. (60 mL) fresh Parmesan cheese, grated

Thaw frozen prawns in cold water; drain and pat dry with paper towel. Shell and devein, leaving tails intact. Set aside. 

To large skillet on medium-high heat, add oil and butter until utter melts. Stir in onion and garlic, mixing until almost soft. Briefly heap to side of skillet, making space for prawns. 

Place each prawn on hot skillet, cooking about 45 sec. on each side. Remove quickly so prawns do not overcook. Once again, set aside. Cover and refrigerate if kitchen is hot.

Set  freshly cooked prawns aside.

Reduce heat under skillet to medium-low. Add mushrooms to  onion and garlic in skillet, stirring frequently with until soft. Stir arborio rice into onion-garlic-mushroom mixture, coating rice with butter and oil as you work. From this point forward, total cooking time for rice mixture will be about 25 min.

Stir in arborio rice.

In medium pot or 2 qt. (2 L) microwave-safe container, bring water, stock, and wine just to a boil (about 12 min. in microwave). Reduce heat/remove from microwave, but keep liquids hot. With heat under skillet still medium-low, stir combined liquids into rice mixture about 2/3 c. (160 mL) at a time (I use a soup ladle), stirring constantly until liquid is absorbed before next addition. Repeat. 

Gradually ladle hot liquid into
rice, stirring constantly. Repeat.

With small amount of liquid still remaining in skillet, stir in prawns, just until heated through. In small bowl, combine seasonings, parsley, chives, and Parmesan. Add and stir into rice mixture. Serve immediately. Yields 4-to-6 servings.

Mushroom Note: I shop at a food warehouse where a large amount of pre-packaged fresh white mushrooms costs $5. I usually buy a couple of these packages. Slicing and frying the mushrooms, I freeze and date them for later use, saving time and money.

Rice Note: Use only arborio rice when you make risotto.  

For more risotto recipes and one for Paella, check out One Click: Risotto and Paella.