Risoto de camarão (Prawn Risotto)

Risoto de camarão (Prawn Risotto)

The main difference between Brazilian and Italian risotto is the type of rice used to make it. In Brazil the rice mainly used is the Basmati variety and the parboiled rice, and neither release starch during cooking, therefore, there is no creamy risotto and no “on the wave” risotto.
The risoto de camarão, in countless versions, is a typical specialty of the long, very long, Brazilian coast.


For the Sauté:
• ½ onion
• 1 garlic clove
• 2 tablespoons olive oil
• chopped parsley
• 120 g fresh or frozen peas
• 150 g mature tomatoes
• 750 g medium sized prawns
• 50 g olives green or black, pitted
• 2 hard-boiled eggs

For the risotto:
• ½ onion
• 350 g Basmati rice
• 1 garlic clove
• 700 ml prawn stock, approximately

Preparation method

Preparation of the prawn stock:
1. Clean the prawns by removing and discarding the head, peeling off the shell and tail and removing and discarding the dark cord that runs through the back of the prawns.
2. Roast the shells in olive oil or butter, add 800 ml water and boil for 10 minutes. You can add fish heads and herbs.

Preparation of the sautéed prawn sauce:
1. Sauté the chopped onion and crushed garlic in olive oil.
2. Add the peeled and cubed tomatoes, the chopped parsley and cook for a few minutes.
3. Add the sautéed prawns, the boiled peas, and sauté for a few minutes.
4. Add olives and diced hard-boiled eggs, and just keep warm without continuing to cook.

Preparation of the risotto:
1. Wash the rice several times until the water becomes clear.
2. Sauté the chopped onion and garlic in corn oil in a large pan.
3. Add the washed and drained rice, the salt, and fry for a minute.
4. Add almost all the prawns stock, and cook for around 6-7 minutes. Add a little stock or water if the rice is too hard.
5. Add the sautéed prawn sauce at the end and stir gently to combine.
6. Serve hot.

Yield: 4 servings.


Posted on: 11 November 2011