Ingredients:

  • 1 lb / 450 g Large Prawns (Shrimp), shell-on, raw (reserve the meat)
  • 6 cups / 1.4 Litres Cold Water (or low-sodium vegetable stock)
  • 1 Bay Leaf
  • 2 sprigs Fresh Parsley (for stock)
  • 1 pinch Salt (for stock)
  • 2 tbsp / 30 ml Extra Virgin Olive Oil
  • 2 tbsp / 30 g Unsalted Butter (divided: 1 tbsp for sautéing, 1 tbsp for finishing)
  • 2 Shallots (or 1 small white onion), finely diced
  • 3 cloves Garlic, minced
  • 1 ½ cups / 300 g Arborio or Carnaroli Rice
  • ½ cup / 120 ml Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/2 tsp Sea Salt (plus more to taste)
  • ¼ tsp Freshly Ground Black Pepper
  • 1 tbsp / 15 g Unsalted Butter (for cooking prawns)
  • 1 tbsp / 15 ml Olive Oil (for cooking prawns)
  • Zest of 1 Large Lemon (and juice of ½ lemon)
  • ½ cup / 50 g Freshly Grated Parmigiano Reggiano Cheese (plus extra for serving)
  • ¼ cup Fresh Flat-Leaf Parsley, finely chopped

Instructions:

  1. Prep Prawns: Shell and devein the prawns, reserving the meat and placing it in the fridge. Place all shells and heads (if using) into the stock saucepan.
  2. Make Stock: Cover the shells with cold water (or vegetable stock), bay leaf, and parsley. Bring to a gentle boil, then immediately reduce heat and simmer gently for 10 minutes.
  3. Strain: Strain the liquid through a fine-mesh sieve into a clean bowl, pressing down firmly on the shells to extract all liquid. Discard the solids. Return the stock to the saucepan and keep it hot—this is crucial.
  4. Sauté Aromatics: In a heavy-bottomed pot, melt 1 tbsp butter and 2 tbsp olive oil over medium-low heat. Add the diced shallots and sauté gently until translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Toast the Rice (Tostatura): Add the Arborio rice to the aromatics. Turn the heat up slightly and stir constantly for 2-3 minutes until the edges of the grains become translucent. This ‘toasting’ stage seals the starch and is vital for texture.
  6. Deglaze: Pour in the white wine. Stir constantly until the wine is fully absorbed and the sharp alcohol aroma has cooked off.
  7. Add Stock: Add the first ladleful of hot prawn stock to the rice. Stir consistently until the liquid is almost fully absorbed. The heat must remain at a gentle simmer.
  8. Repeat & Stir: Continue adding the stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process takes 15-18 minutes.
  9. Check Doneness: After about 18 minutes, the risotto should be creamy yet still have a slight resistance in the center of the rice grain (al dente). Taste and adjust seasoning with salt and pepper.
  10. Sauté Prawns: While the last ladle of stock is being absorbed, heat 1 tbsp butter and 1 tbsp olive oil in a small frying pan over medium-high heat. Add the reserved prawns and a pinch of salt. Cook quickly for 2-3 minutes until just pink and opaque. Do not overcook.
  11. Mantecatura (The Finish): Remove the risotto from the heat. Stir in the remaining 1 tbsp of cold butter, the grated Parmesan, and the lemon zest and juice. Stir vigorously until the mixture emulsifies and takes on a flowing, creamy, 'wavy' texture.
  12. Combine and Rest: Gently fold in the cooked prawns and most of the chopped parsley. Cover the pot and let the risotto rest for 3 minutes—no longer!
  13. Serve: Spoon immediately into warm, shallow bowls, ensuring it spreads slightly. Garnish with remaining parsley and a dusting of Parmesan.