Hey folks, it’s Mark here from The Dinner Dude and today I want to share one of my all-time favorite recipes – Risotto with Prawns and Franciacorta Rosé wine. This combo is an absolute winner in my books!
As some of you may know, I’m a huge fan of Italian food. There’s just something so comforting and satisfying about a big bowl of risotto. It’s creamy, rich and packs a ton of flavor. Risotto has a special place in my heart because it reminds me of my travels through Italy as a student. I’ll never forget sitting along the canals in Venice, enjoying a heaping plate of seafood risotto and a glass of bright, bubbly Franciacorta. Pure bliss!
So when I got back home, recreating that magical Italian dining experience became a bit of an obsession of mine. And after plenty of trial and error, I finally perfected my prawn risotto recipe. I’ve made it for dinner parties, date nights, and even just for a cozy night in. It never fails to impress!
The key is using high-quality ingredients. You want plump, juicy prawns that are packed with sweetness. When it comes to rice, look for Italian Arborio rice which has a higher starch content that makes the risotto nice and creamy. And you absolutely need a solid Franciacorta Rosé to really take this dish to the next level. The light effervescence and subtle red berry notes of the wine pair so nicely with the briny prawns and creamy risotto.
Alright, enough chatter. Let’s get cooking!
Risotto with prawns and Franciacorta rosé wine Recipe
Risotto with prawns and Franciacorta rosé wine
Equipment
Ingredients
- 320 gr of “Carnaroli”rice
- 1 piece of leek
- 4/5 prawns per person
- 1 glass of Franciacorta rosé
- 3 tablespoons of olive oil
- Some chives
- Orange zest
- Salt and pepper to taste
- For the bisque
- Heads and claws of the prawns
- 1 carrot
- 1 stick of celery
- 1/2 glass of Franciacorta rosé
- 2 tablespoons of oil
- 1 bay leaf
- Water
Instructions
- Start by cleaning the prawns, remove the head, remove the shells and clean the pulp from the black fillet. Put 2 tablespoons of oil in a large saucepan, when hot, throw the heads and claws of the prawns, the carrot and celery cut into pieces; sauté a minute and a half, crush the heads and claws so that the flavor of the prawns gives off all completely. At this point add the wine and when evaporates add water and the bay leaf . Cook until you get a tasty broth that you will need for making the risotto. Halfway through cooking, add just a little salt.
- The bisque need to be filtered and kept warm.
- In a pan pour 3 tablespoons of oil, when hot add the chopped leek, fry gently, add the rice and toast it well then blend with 1 glass of rosé wine; when it evaporates, start adding your prawns bisque.
- Taste if more salt is to be added. A few minutes before turning off, add the cleaned prawns, stir. Turn off the rice and let it rest for a minute, in the meantime cut the chives and get some orange peel which will be finely chopped. Add them to the risotto directly on the plate before serving.
Video
Notes
use shallots or golden onions.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Here are some additional ways to prepare the shrimp risotto using Instant Pot
Risotto, a classic Italian dish known for its creamy texture and rich flavors, pairs excellently with seafood such as prawns and can be beautifully complemented with a glass of Franciacorta rosé wine. Making this dish in an Instant Pot offers a convenient and relatively quick method to achieve the slow-cooked taste risotto is famous for. By combining the savory taste of prawns with the crisp and refreshing notes of Franciacorta rosé, you achieve a harmonious blend of flavors ideal for an elegant meal.
Before you begin, ensure that all the ingredients are measured and prepared. This includes chopping your onions, mincing the garlic, and making sure the prawns are cleaned and ready to cook.
Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil followed by the chopped onions. Cook until they are translucent but not browned. Add the garlic and cook for another minute until fragrant. Add the Arborio rice to the pot and stir for about 2 minutes to toast the grains, ensuring they are well coated in oil without allowing the rice to brown.
If you are using wine, pour in the half cup of dry white wine to deglaze the pot, stirring to remove any bits stuck to the bottom of the pot. Allow the wine to cook and absorb into the rice which should take about 2 minutes.
Turn off the ‘Sauté’ function, and stir in the warm broth ensuring that all the rice is covered. Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ high setting for 5 minutes.
After the 5 minutes of cooking, allow the pot to naturally release pressure for about 10 minutes, then manually release any remaining pressure. Carefully open the lid and stir in the prawns, seasoning with salt and pepper as needed. The residual heat will cook the prawns through. If needed, you can put the lid back on for an additional 1-2 minutes to ensure they are fully cooked.
Turn the Instant Pot back to ‘Sauté’ to keep the risotto warm. Stir in the Parmesan cheese and butter until creamy and well combined. Spoon the risotto onto plates or a serving dish. Garnish with chopped parsley and serve with lemon wedges on the side. Pour a glass of chilled Franciacorta rosé wine to complement the dish.
Tips for making Risotto with prawns and Franciacorta
Cooking Tips for Perfect Risotto with prawns and Franciacorta
Risotto with Prawns and Franciacorta offers a sublime and luxurious culinary journey that could light up any dinner table with its elegance and richness. One can’t help but be filled with anticipation at the thought of creamy Arborio rice infused with the gentle yet complex flavors of this prestigious Italian sparkling wine, reminiscent of celebrations and joyful gatherings.
The process of crafting this risotto requires patience and attention—qualities that are themselves rather meditative. As the onions gently sweat in the pan, their aroma melding with the butter, it sets the stage for a dish that’s as comforting as it is sophisticated. Stirring the rice, letting it toast ever so slightly, you lay the foundation for a dish that’s infused not just with ingredients, but with care.
Pouring Franciacorta into the pan, there’s a sizzling sound followed by the aromatic cascades of wine evaporating, leaving only its essence to flirt with the grains. The emotional connection with the dish deepens as the wine imparts a depth to the flavor profile that is both uplifting and grounding.
Adding the stock gradually is not just a technique; it’s a ritual of transformation as each ladleful brings the risotto closer to its final, creamy state. It’s a culinary ballet of absorption and release that demands a cook’s intuition and tenderness—a slow coaxing of flavors and textures into harmony.
The prawns, sweet and plump, are like a sea-kissed treasure nestled among the velvety rice. Cooking them just right, so they maintain their juicy succulence, requires a keen sense of timing and respect for the delicate nature of seafood.
There’s an undeniable pride when these elements converge on the plate, the risotto perfectly al dente, the prawns tender, and each bite a celebration of refined yet simple joy. The use of Franciacorta is not merely about its luxurious implications but also a deliberate choice to introduce an effervescent personality to the dish.
Serving Suggestions for Risotto with Prawns and Franciacorta
The Risotto with Prawns and Franciacorta is a dish rich in texture and flavor. The creamy consistency of perfectly cooked risotto rice, often Arborio or Carnaroli, provides a luxurious and comforting base for the succulent prawns. As the risotto is best served immediately after cooking to maintain its ideal texture, it should be presented on warmed plates to ensure it retains its heat. The plates can be pre-warmed in an oven set to a low temperature or by filling them with hot water for a few minutes before drying and plating the dish.
Visual presentation matters as much as the temperature. The creamy hue of the risotto offers an understated canvas that allows the vibrant pink shade of the prawns to pop. A garnish of freshly chopped parsley not only lends a burst of color but also adds a fresh, herbaceous note that complements the seafood. If you have it on hand, a grating of lemon zest can be a marvelous addition, providing a citrusy zing that cuts through the richness while echoing the acidity of the Franciacorta.
When it comes to serving Franciacorta, this sparkling wine, hailing from the Lombardy region of Italy, is an exceptional partner to risotto with prawns. The effervescence of the wine, coupled with its vibrant acidity, offers a refreshing counterbalance to the creamy risotto. It’s ideal to serve the Franciacorta chilled, between 6-8 degrees Celsius (42.8-46.4 degrees Fahrenheit), in a tulip-shaped glass to concentrate the complex aromas and flavors.
The dining experience can be further enhanced by considering the environment in which the meal is served. A table setting with minimalistic decor and a white tablecloth can mirror the elegance of the dish and the wine. Soft, ambient lighting and perhaps a few candles add a touch of romance and sophistication that befits such a fine dining occasion.
Finally, as an inspired serving suggestion, you might consider offering a side that contrasts the creaminess of the risotto. A light, crisp green salad dressed with a simple vinaigrette is not only refreshing but the slight bitterness of greens like arugula or radicchio could provide a delightful contrast and cleanse the palate between bites.
Common Questions about Risotto with Prawns and Franciacorta Rosé
- What type of rice should I use? Arborio rice is best as it has a high starch content that makes risotto nice and creamy. Other short or medium grain rices like Carnaroli or Vialone Nano work too. Stay away from long grain rice like basmati.
- Can I use frozen prawns instead of fresh? I’d recommend splurging for fresh prawns if you can, for the best flavor and texture. But if using frozen, make sure they are raw and uncooked. Thaw them first in the fridge before using.
- Do I really need a Franciacorta Rosé or can I use another wine? While Franciacorta Rosé is ideal, a dry Prosecco Rosé or Spanish Rosado Cava can work in a pinch. Just avoid sweet rosés. A dry rosé still wine would also pair nicely.
- What should I do if my risotto turns out too thick or dry? No worries, just stir in a splash more broth until it reaches your desired creamy consistency. Adding a bit more cheese or butter at the end also helps smooth it out.
Conclusion
The process of preparing this dish may be slightly labor-intensive with the constant stirring that risotto requires; however, the creamy texture achieved is worth every minute. The succulence of the prawns stands as a testament to the sea’s bounty, their slight crunch providing a pleasing contrast to the velvety risotto. The Franciacorta Rosé Wine, on the other hand, doesn’t just remain a bystander; instead, it lends an elegant acidity and fruitiness that balances the richness of the dish, making each bite as refreshing as it is comforting.
In closing, Risotto with Prawns and Franciacorta Rosé Wine is a dish that promises to transport you to an Italian coastline, where luxury is found not in opulence but in the simplicity of fresh, high-quality ingredients coming together harmoniously. For more delightful recipes that turn every dinner into a special event, visit The Dinner Dude at https://dinnerdude.com.