Prawn and Leek Risotto

Name: Prawn and Leek Risotto
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Shrimps (to clean) 1.1 lbs; Carrots 2; Leeks 1; Butter 3 tbsp; White wine 1.4 oz; Lemon peel 1; Parsley to taste; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Ground black pepper to taste; Goatmilk ricotta cheese 1.5 oz; Marjoram to taste

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

Prawn and leek risotto is an elegant main course with refined flavors, the ideal choice for a candlelit dinner! This risotto combines sophisticated tastes and exquisite ingredients: the red prawns, with their intense color and sweet, delicate flavor, are the undisputed stars of this dish, while the braised leeks, with their soft texture and rich, enveloping flavor, are the perfect complement. Goat ricotta completes the dish by providing the typical creaminess, essential in risottos. Prepare the prawn and leek risotto with love and share it with the person you care about the most for an unforgettable Valentine's Day!

Here are some other enticing ideas for your seafood risottos:

For a vegetarian version, try our leek risotto.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Shrimps 1.1 lbs (500 g) - (to clean)

Carrots 2

Leeks 1

Butter 3 tbsp (40 g)

White wine 1.4 oz (40 g)

Lemon peel 1

Parsley to taste

Thyme to taste

Extra virgin olive oil to taste

Fine salt to taste

Ground black pepper to taste

For creaming and garnishing: Goatmilk ricotta cheese 1.5 oz (40 g); Marjoram to taste

Preparation

How to prepare Prawn and Leek Risotto

To prepare the prawn and leek risotto, clean the leek by cutting away the green leaves and the base, then peel it to remove the outer layer 1. Wash and keep the scraps. Wash and cut the carrot into pieces 2. Finally, clean the prawns and set aside the shells 3.

In a saucepan, prepare the stock: add the prawn and leek scraps, the carrot, salt, and pepper 4, a sprig of parsley 5. Also, add the prawn cleaning scraps, a drizzle of oil, and toast everything on high heat 6.

Deglaze with wine 7. Once the alcohol has evaporated, cover with cold water 8 and let it cook for an hour 9.

Strain the stock through a sieve 10 and keep it warm. Cut the leek into thin slices 11 and let it braise well in butter 12.

Once golden 13, set it aside. Cut the prawns into pieces 14 and season them with salt and lemon zest 15.

Toast the rice dry 16 and start cooking it by adding the stock little by little as it gets absorbed 17. After about 10 minutes, add the braised leek 18 and finish cooking the rice.

Once the risotto is cooked, stir in the goat ricotta off the heat 19 and scent with marjoram 20. Serve the risotto by adding the prawns to the plates 21.