Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, risotto with smoked prawns. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
A wonderfully simple yet decadent dish, perfect for weeknight meals. Creamy risotto and plump juicy prawns are a match made in heaven. You'd swear there's a ton of cream in this Prawn Risotto, but there's not a single drop.
Risotto with Smoked Prawns is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Risotto with Smoked Prawns is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have risotto with smoked prawns using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Risotto with Smoked Prawns:
- Make ready 1 black pepper for grinding
- Get 1 Parsley
- Make ready 1 -Olive-oil
- Make ready 1 onion
- Prepare 4 cup chicken Broth
- Take 1 tbsp of Butter
- Prepare 1 tbsp of Parmesan cheese grated
- Prepare 1 packages Smoked prawns
- Prepare 1 cup of white dry wine
- Make ready 3 Cherry tomatos
- Prepare 6 large garlic cloves
- Prepare 2 Red sweet pepper
- Prepare 300 grams Arborio rice
Originating in Italy, risotto can often be found on menus in Spain and Latin America. This seafood version omits the traditional use of garlic and Use only the freshest scallops and best quality prawns for this dish. Pork and prawns go so well together, especially when the pork is smoked. At this time of year I love serving them together on top of a risotto made with a mixture of wild field mushrooms.
Steps to make Risotto with Smoked Prawns:
- in a medium skillet add Olive oil,heat and add two cloves of minced garlic, fry over low heat - Then add the smoked prawns, saute for 5 minutes - -Add two tablespoons of chopped parsley at the end and let it rest off the heat
- In a small skillet fry for 3 minutes 2 minced cloves of garlic, then add 3 cherry tomatos cut in half and saute for 5 minutes. Remove frome heat and let it rest
- In 2-quart saucepan, heat broth and wine just to boiling, add a bit of salt and remove from heat
- In large skillet heat oil over medium heat, add 2cloves of minced garlic, 2 well minced red sweet pepper or peprika and 1full tablespoon of chopped onion. Saute at medium heat for 5minutes, then add the rice; stirr constantly for 3 minutes or until rice just starts to brown
- Add 1/2 cup of the hot broth mixture;cook, stiring constantly, until all the liquid has been absorbed. Continue to cook adding broth mixture and stirring constantly. 1/2 cup at a time, until all liquid has been absorbed and rice is creamy but slightly al dente (about 18 to 25 minutes) add salt to taste. Just before serving add butter and cheese, stiring constantly for 1 minute
- Spoon risotto on serving dish, spoon disired prawns on top of the risotto, add some black pepper and finally add two halfs of tomatos as disired (the tomatos are decorative, but they can be eaten as well)
Don't be afraid of using cheese in a risotto when seafood is involved. I love to use a local pecorino with this dish. Garlic prawns with fennel and orzo-style risotto. Smoked ham hock and taleggio risotto. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill.
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