Eastern King Prawn Risotto Recipe (Serves 2)

Watch Alan's video for step-by-step instructions on You tube here!

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Ingredients

• 1 cup risotto rice (Arborio or Carnaroli)

• 2 cups of Silver Sea Prawn Stock

• 60g diced shallots

• 2 garlic cloves, finely chopped

• 1 cup dry white wine

• 100g fresh King prawns, peeled and diced into chunks

• 100g mascarpone

• 50g fresh basil, picked

• 1 tablespoon butter

• Salt and pepper, to taste

 

Method

1. Start with Flavour:

Heat a pot over medium heat and melt the butter. Once it’s foaming, add the diced shallots and garlic. Sweat gently for about 60 seconds until softened and fragrant.

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2. Toast the Rice:

Add your risotto rice straight into the pot and stir it through the buttery garlic and onion. Let it toast gently for about a minute so it starts soaking up all that flavour.

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3. Deglaze with Wine:

Pour in the white wine and let it simmer, stirring constantly for around 5 minutes, until the alcohol cooks off and it’s mostly reduced. Keep the rice moving—

 

1. So it doesn’t burn, and

2. So it cooks evenly. Always stir risotto. Always.

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4. Bring in the Stock:

Now, add your sexy prawn stock a ladle at a time, stirring constantly. Let the rice slowly absorb it and keep it creamy. This part is all about patience and taste-testing. You want the rice tender but with a slight bite—you’re making risotto, not rice pudding.

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5. Finish it Off:

Once the rice is nearly perfect, stir in the diced prawns and mascarpone. Cook for another 2–3 minutes until the prawns are just cooked through and everything is rich and glossy.

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6. Season + Serve:

Taste for seasoning, then fold through your fresh basil. Plate it up, spoon by spoon, and enjoy that creamy, seafood-packed goodness.