Italian Rice Recipes - Rice with Prawns (Riso con Gamberetti) Recipe

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 large onion, chopped

• 1 garlic clove, chopped

• I1 red (bell) pepper, diced

• 100 g/4 oz button mushrooms, chopped

• 5 ml/1 tsp chopped fresh parsley

• Salt and freshly ground black pepper

• 225 g/8 oz/1 cup risotto rice

• 350 g/12 oz peeled prawns (shrimp)

• 750 ml/1 1/4 pts/3 cups fish stock

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

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Method:

1. Melt half the butter in a large pan and add the oil. Stir in the onion, garlic and red pepper and fry (sauté) for 5 minutes until the onion is soft and translucent.

2. Stir in the mushrooms, parsley, salt and pepper and cook for 5 minutes.

3. Add the rice and cook over a low heat for a further 5 minutes. Stir in the shrimps and cook for 1 minute.

4. Add half the stock and simmer, stirring frequently, until the liquid is absorbed.

5. Pour in the remaining stock, a little at a time, until the rice is tender but still firm.

6. Remove the pan from the heat and stir in the remaining butter and Parmesan cheese.