Sun Dried Tomato Shrimp Risotto
Risotto is typically a Northern Italian dish, Piemonte and Veneto regions are the two more famous terroires, so you'll find many recipes with indigenous and rich ingredients. Gorgonzola and radicchio, duck sauce, and many seafood applications that include dishes very similar to neighboring Spain's paella.
Some "risotti," plural for risotto, call for accompaniments to be cooked in from the beginning, like sausage and red wine for example. We prefer when cooking the protein, in this case prawns, separately and then add them on top to finish the dish.
The reasons you stir pretty much constantly are to "bloom" the individual grains of rice and create a nicely starchy texture, and also to keep the rice from sticking to the pan, hence the extra chicken stock to "keep it wet."
Remember, for those very special guests that risotto is gluten free. And you can cook pretty much any/everything with risotto. Risi e bisi, rice and peas, is famous in the Veneto. Mushroom risotto in the mountains. You may want to top your risotto with grilled ribeye steak and or crispy pancetta, Italian bacon. You're the chef! Now go make it happen!
- 2 tbsp Bella Sun Luci Extra Virgin Olive OIl, divided
- ½ large onion, finely diced
- 2 to 2 ½ quarts chicken stock
- 1 17 oz package Bella Sun Luci Sun Dried Tomato Risotto Mix
- 2 pounds U16 size (jumbo) prawns
- 4 oz butter
- ½ cup grated parmesan
- Several basil leaves, chiffonade
- Salt and pepper to taste
- ½ cup grated parmesan
Serves about 12-16 people, depending on if appetizer, or side, or main course
For a 4 person amount, follow the recipe on the package.
- Preheat the oven to 500 degrees, coat the prawns with 1 tablespoon of the oil, season with salt and pepper and roast about 8 minutes (until just done).
- In one pot, bring the stock to a simmer.
- In your risotto pan, heat the second tablespoon of olive oil over medium-high heat.
- Cook the onion until translucent.
- Add the risotto mix and stir for 20 or 30 seconds.
- Add enough hot stock to cover by ½ to 1 inch.
- Stir often/almost constantly, adding an approximately 5 ounce ladle stock every couple or few minutes, always keeping the risotto "wet," so it doesn't stick to the pan.
- This should take between 18 and 20 minutes.
- Turn off heat, add remaining stock if there is any, add butter stirring well and then the parmesan.
- Check for seasoning and adjust.
- Plate up, arranging two prawns on top of the risotto and garnishing with the basil.