Gamberi Risotto Recipe

Prepare stock

Keep 5 cups of chicken or vegetable stock warm in a saucepan over low heat; do not boil. Having hot stock helps the rice cook consistently.

Sweat aromatics

In a large heavy-bottomed skillet or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add 3 teaspoons minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat the grains in the fat. Cook, stirring constantly, 1–2 minutes until the edges of the rice look slightly translucent and there is a toasty scent.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until it has mostly evaporated/absorbed into the rice, about 1–2 minutes.

Incorporate tomato

Stir in 2 tablespoons tomato paste and 1 cup crushed tomatoes until evenly distributed. Cook 1–2 minutes to remove the raw tomato taste.

Cook risotto

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Allow each addition of stock to be mostly absorbed before adding the next. Continue this process for 18–20 minutes, or until the rice is al dente and creamy. You may not need the entire 5 cups of stock—stop when texture is creamy and tender but still with a slight bite.

Finish risotto

When rice is done, remove from heat and stir in 2 tablespoons butter and 3/4 cup finely grated Parmesan cheese until melted and glossy. Taste and season with up to 2 teaspoons salt and 1 teaspoon freshly ground black pepper, adjusting to preference. Keep covered and warm while preparing prawns.

Season prawns

Pat 12 prawns dry with paper towels. In a bowl, toss with 1 teaspoon minced garlic, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 tablespoon butter (soft), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until evenly coated. Let sit 5 minutes.

Sear prawns

Heat a separate large skillet over medium-high heat until hot. Add a small splash of olive oil. Add the prawns in a single layer (work in two batches if necessary) and sear 1.5–2 minutes per side until pink and opaque and a light crust forms. Avoid overcooking. Remove prawns to a plate and cover loosely to keep warm.

Deglaze pan (optional)

If the skillet has browned bits, deglaze with a tablespoon of the warm stock or a splash of white wine, scrape up bits, and pour a little of this flavorful liquid into the finished risotto for added depth.

Portion the risotto into warmed bowls or plates, creating a shallow well in the center of each serving.

Arrange 6 prawns atop each portion of risotto (or place all prawns in the center). Spoon any resting juices from the prawn plate or the deglaze liquid over the prawns and risotto.

Finish with a drizzle of 1 teaspoon extra-virgin olive oil, a light scatter of 1/4 cup sliced fresh basil, and a grind of black pepper. Serve with lemon wedges on the side to squeeze over the prawns as desired.