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 paired with a glass of 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
- 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
- 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.
use shallots or golden onions.
© 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
- Set your Instant Pot to the sauté setting. Add the olive oil, onion, and garlic, and cook for 2-3 minutes until softened.
- Add the Arborio rice to the pot and stir to coat with oil. Cook for 2 minutes, stirring frequently.
- Pour in the Franciacorta Rosé wine and cook, stirring constantly, until absorbed by the rice.
- Add the low-sodium chicken or vegetable broth to the pot. Secure the lid and set the Instant Pot to pressure cook on high for 6 minutes.
- Once the cooking time is up, do a quick release of the pressure.
- Stir in the prawns and continue cooking using the sauté function for 2-3 minutes until pink and cooked through.
- Remove from heat and stir in the Parmesan and butter. Season to taste with salt and pepper.
- Divide the risotto between 2 bowls. Garnish with chopped parsley. Enjoy immediately with a glass of chilled Franciacorta Rosé!
Tips for making Risotto with prawns and Franciacorta
Cooking Tips for Perfect Risotto with prawns and Franciacorta
- Use a high-quality broth for the deepest flavor. I like to make my own with shrimp shells, aromatics like onion/carrot/celery, and a splash of white wine. But a good store-bought broth works too.
- Cook the rice slowly and gradually add broth. This allows the starch to release and make the risotto nice and creamy.
- Stir frequently! This helps distribute the broth evenly and prevent sticking.
- Cook the prawns briefly at the end to preserve that sweet, briny flavor. Overcooked rubbery prawns will ruin the dish.
- Finish with butter and parmesan for a rich, glossy texture. The cheese also adds a nice salty, nutty flavor.
- Season judiciously with salt and pepper. The broth and cheese already provide seasoning so you likely won’t need much extra.
- Serve immediately! Risotto does not hold well so it’s best enjoyed right after cooking.
Serving Suggestions for Risotto with Prawns and Franciacorta
- Set the Scene Make it feel like an upscale Italian restaurant with some candles, soft music, and dimmed lighting. Use your fancy dishes and stemware to take the dining experience up a notch. Add some fresh flowers or herbs like rosemary or thyme in a vase for aroma.
- Chill the Wine Make sure to get the Franciacorta rosé nice and cold before pouring. The ideal serving temperature is around 45-50°F, which allows the bubbles to really shine. Pop it in the fridge for at least an hour before dinner.
- Portion Control Risotto is rich, so smaller portions around 3/4 cup are ideal. Feel free to add a light salad or side veggie to balance the meal. And only fill wine glasses 1/3 full for proper carbonation and aroma.
- Garnish with Finesse Make it Instagram-worthy with some careful garnishing. Fresh herbs, edible flowers, lemon wedges, or grated cheese add nice pops of color. Drizzle plates with a bit of olive oil for sheen.
- Provide Proper Utensils Set out soup spoons for the risotto, sharp knives for the prawns, and high-quality stemware for the wine. Make sure you have a corkscrew, bottle stopper, and ice bucket ready to go.
- Explain the Pairing Educate your guests on why Franciacorta rosé is the perfect wine for this dish. Speak to the brightness of the wine cutting the richness of the risotto. Get them excited to try this gourmet food and wine experience!
- Encourage Interaction Invite guests to get involved, whether it’s grinding fresh pepper over their risotto, squeezing a lemon wedge, or garnishing with herbs. This enhances the sensory experience.
- Be Present As host, be attentive and lead by example. Savor each bite, speak to the flavors, and engage with your guests. But don’t hover! Let them enjoy this curated food and wine experience.
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.
This meal really takes me back to carefree evenings dining along the Italian coast. The aromas and flavors transport me right back there. That’s the power of a great food and wine pairing!