Prawn Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Sofrito

   In a large saucepan, heat olive oil over medium heat. Add the diced fennel, minced shallots, and garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

2. 2

   Toast the Rice

   Add the Arborio rice to the sofrito and stir for about 2-3 minutes until the rice is lightly toasted.

3. 3

   Deglaze with Wine

   Pour in the white wine and stir until it’s mostly absorbed by the rice.

4. 4

   Add Shellfish Bisque

   Gradually add the shellfish bisque, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Cook the Shrimp

   In the last 5 minutes of cooking, add the Argentine shrimp to the risotto and stir until they are cooked through and pink.

6. 6

   Finish the Risotto

   Stir in the butter, fresh tarragon, salt, and black pepper. Adjust seasoning to taste. Remove from heat.

7. 7

   Serve

   Serve the risotto warm, garnished with additional tarragon if desired.