Brazilian recipe
Creamy Prawn Risotto Step-by-Step (Risoto de camarão)
A rich and flavourful prawn risotto, combining succulent seafood with hearts of palm for an elegant yet straightforward meal.
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Ingredients
1 tomato, diced and deseeded
Handful of chopped flat-leaf parsley, to taste
1 tbsp vegetable oil
1 garlic clove, crushed
Salt and freshly cracked black pepper, to taste
1 cup hearts of palm (palmito), chopped
6 tbsp Arborio or Carnaroli rice
200 g prawns, peeled and deveined
1/2 cup fresh or frozen peas
1 tsp onion, finely chopped
Handful of chopped flat-leaf parsley, to taste
1 tbsp vegetable oil
1 garlic clove, crushed
Salt and freshly cracked black pepper, to taste
1 cup hearts of palm (palmito), chopped
6 tbsp Arborio or Carnaroli rice
200 g prawns, peeled and deveined
1/2 cup fresh or frozen peas
1 tsp onion, finely chopped
Where to find ingredients
Find fresh prawns and high-quality Arborio or Carnaroli rice at local fishmongers or in the international aisle of your preferred supermarket. Hearts of palm (palmito) can typically be sourced in the international/specialty ingredients section of major grocery stores.
Preparation method
- Heat the oil in a heavy-based pan and sauté the onion until translucent.
- Add the garlic and fry for another 30 seconds until fragrant.
- Toss in the prawns and cook until they turn pink and firm, about 3 to 4 minutes.
- Remove the prawns from the pan and set aside.
- In the same pan, toast the rice for 1 minute, stirring constantly to coat the grains.
- Add a ladle of hot stock or water and cook, stirring continuously until the liquid is almost fully absorbed.
- Continue adding liquid gradually, stirring often, until the rice is tender yet al dente and creamy.
- In the final minutes of cooking, fold in the tomato, hearts of palm, peas, and the cooked prawns.
- Stir to combine thoroughly, season with salt and pepper to taste, and finish with fresh parsley.
- Serve immediately while hot, garnished with extra parsley if desired.
Observations
Prawn risotto is a classic dish that beautifully balances the silkiness of starchy rice with the delicate, savoury notes of fresh prawns. This recipe is perfect for those seeking a sophisticated result using accessible ingredients and straightforward techniques. The process involves slow-cooking the rice until it reaches the perfect al dente texture, sautéing aromatics, and finishing with components that deliver a velvety mouthfeel. Ideal for a special lunch or dinner, this prawn risotto stands out for its depth of flavour and simple preparation.
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