Risotto with Prawn fumetto



Difficulty: Low

Preparation: 20 Minutes

Cooking: 30 Minutes

Portion: 3 Persons





Ingredients for 500 ml pf Prawn fumetto:


Prawn 500 g

Water 1 liter

Butter 50 g

Golden onions 70 g

Garlic 1 clove

Parsley 10 g

White wine 50 ml

Salt to taste

Black pepper in grains 5 g


Ingredients for the Risotto preparation:


200 g of Rice

500 g of Prawn

1 onion

1 small onion

½ lt of shrimp

White wine

Salt and Pepper to taste.

Hot water



Preparation of the Fumetto:


First of all clean the prawns by removing the heads and the carapace and keep them aside because they will be the basis of your comic. Peel an onion and cut it into quarters, melt the butter in a large saucepan and when it is melted, add the onion.


Fry for a minute and then add the garlic. Leave to flavor and add the shellfish carcasses, then brown them for a couple of minutes on high heat stirring occasionally.


Then pour the white wine, evaporate the alcohol and then add the water until it completely covers the carapaces.


Add the parsley, pepper, season with salt without adding too much, lower the heat and simmer gently for at least 60 minutes. After the indicated time, it must be reduced by more or less than half compared to the initial liquid, filter it with a narrow mesh strainer trying to draw as much liquid as possible.


Discard the shells and your the fumetto is ready to be used.


Preparation of the Risotto:


Clean the prawns carefully so as to eliminate the intestines. After separating the pulp of the prawns from the carapace. Take a pot and fry an onion with an oil, add the parsley, the prawn and prawn heads, white wine and keep aside once cooked.


Add the hot water and cover, add salt if necessary. Let reduce and filter.


Make the risotto by toasting the rice with very little butter, wet with a glass of white wine, as soon as it is reduced, cook with the prawns, two minutes before stirring pour the already cooked prawn tails. Add the fumetto gradually while cooking the rice.


Then stir in and butter and then decorate with prawns with fringe and chopped parsley.


You can place the prawn previously cooked on top of the rice to decorate the plate.

I had also pan fried them to have a different taste of it.



Enjoy & share It!




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