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Italian · Main
Prawn and Prosecco Risotto
A rich risotto built on a quick prawn stock, finished with the prawns and a knob of butter. Prosecco in place of the usual wine adds a touch of sweetness that suits the shellfish.
- YieldServes 4
- Hands-on55 min
- Total1 h 39 min
- Difficulty
Ingredients
- 1 kgking prawns, shelled and cleaned, heads and shells reserved
- 75 gunsalted butter
- 1yellow onion, finely chopped
- 360 grisotto rice, Carnaroli or Vialone Nano
- 240 mlprosecco
- 2 Lwater, for the prawn stock
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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