Preparation time: 20 min
Cooking time: 40 min
- 7 oz of arborio rice
- 1 onion
- 12 prawns
- 2 sprigs of thyme
- 1/8 cup of butter
- 2 oz of parmesan
- 1 tblsp of white wine
- 2 tsp olive oil
- salt pepper
Peel the onion then cut one half into large cubes and finely chop the second.
Shell the prawns, keeping the heads and shells.
Heat the Dutch oven with a spoon of oil to 2/3 the power and sweat the onions cut into large cubes with thyme.
Add the prawns with the carcasses and color them.
Add 10 cl of white wine and 1.5 l of water then simmer for 20 minutes over low heat. Filter the broth.
Heat the pan to 2/3 the power of the plate and test the drop of water.
Add a spoon of oil and brown the prawns for 30 seconds on each side then set aside.
In the same pan, sweat the chopped onions and pearl the rice so that it becomes translucent.
Add the white wine then 2 to 3 ladles of broth.
Stir regularly until the broth is absorbed by the rice and repeat the operation for about 20 minutes.
Once the rice is cooked, put the prawns in the risotto to reheat them and add the butter with the Parmesan.
Season if necessary.