Italian Rice Recipes - Tiger Prawn Rice (Riso con Gamberetti Grandi) Recipe

Ingredients

• 15 ml/1 tbsp olive oil

• 1 red onion, chopped

• 1 garlic clove, chopped

• 175 g/6 oz small button mushrooms

• 225 g/8 oz/1 cup risotto rice

• 150 ml/2/3 cup white wine

• 5 ml/1 tsp chopped fresh oregano

• Salt and freshly ground black pepper

• 350 g/12 oz raw tiger prawns (jumbo shrimp), peeled

• 750 ml/3 cups fish stock

• 15 ml/1 tbsp chopped fresh parsley

• 15 g/1 tbsp unsalted (sweet) butter

• Grated Parmesan, to serve

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Method:

1. Heat the oil and stir in the onion and garlic. Cook for 3 minutes and add the mushrooms.

2. Fry (sauté) for 5 minutes. Stir in the rice, wine, oregano, salt and pepper and cook over a low heat for 10 minutes.

3. Add the prawns to the saucepan with half of the stock. Simmer, stirring frequently, until the liquid is absorbed.

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

5. Remove the pan from the heat and stir in the parsley and butter. Serve immediately with a bowl of grated Parmesan cheese.