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Home page>Tips & recipes>Recipes>Shrimp risotto
Shrimp risotto
Preparation20 min.
Cooking40 min.

Shrimp risotto


- 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


1 / Peel the onion then cut one half into large cubes and finely chop the second.

2 / Shell the prawns, keeping the heads and shells.

3 / Heat the Dutch oven with a spoon of oil to 2/3 the power and sweat the onions cut into large cubes with thyme.

3 / Add the prawns with the carcasses and color them.

5 / Add 10 cl of white wine and 1.5 l of water then simmer for 20 minutes over low heat. Filter the broth.

6 / Heat the pan to 2/3 the power of the plate and test the drop of water.

7 / Add a spoon of oil and brown the prawns for 30 seconds on each side then set aside.

8 / In the same pan, sweat the chopped onions and pearl the rice so that it becomes translucent.

9 / Add the white wine then 2 to 3 ladles of broth.

10 / Stir regularly until the broth is absorbed by the rice and repeat the operation for about 20 minutes.

11 / Once the rice is cooked, put the prawns in the risotto to reheat them and add the butter with the Parmesan.

12 / Season if necessary.

Cristel products used for the recipe

Stainless Steel Frying pan - Cristel USA
Stainless Steel Frying pan
Castel' Pro (5 ply) Ultraply Fixed
Stewpan with Lid - Cristel USA
Stewpan with Lid
Castel' Pro (5 ply) Ultraply Fixed
19/01/2022 23:56:25