Marco Pierre White's prawn risotto with basil recipe

This elegant seafood risotto has that special Marco Pierre White touch. There's just one golden rule to follow: never leave the rice alone. Stay and work it from start to finish for the perfect texture.

Ingredients

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the stock pots/cubes, stirring well, until dissolved. Bring to a gentle simmer.
  2. Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
  3. Add in the onion and fry gently, stirring often, for 5–10 minutes until softened, but without allowing the onion to colour.
  4. Mix in the risotto rice, stirring well to coat in the butter mixture.
  5. Add in the white wine and cook, stirring, until most of the wine has evaporated.
  6. Now add in 3 ladlefuls of the simmering stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
  7. After 15–20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
  8. Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.

Recipe provided by Knorr.

You might also like

Marco Pierre White's pumpkin soup 

Marco Pierre White's chicken and leek pie

Marco Pierre White's whole sea bass with rosemary

Comments


View Comments

Share the love