Risotto with champagne and tiger prawns
4 servings
30 minutes
Risotto with champagne and tiger prawns is an exquisite dish of Italian cuisine that embodies elegance and sophistication. It was born at the intersection of Lombard gastronomy and Venetian taste, where sparkling wine plays a key role. The creamy consistency of Arborio rice, infused with the aromas of white wine and delicate chicken broth, harmoniously combines with juicy tiger prawns sautéed with garlic and thyme. A subtle hint of parmesan and cream adds tenderness to the dish, while fresh parsley completes the composition. This risotto is perfect for both a romantic dinner and a festive evening, revealing the charm of Italian hospitality in every spoonful.
1
Sauté cleaned tiger shrimp in olive oil with crushed garlic and thyme, season with salt and pepper.
- Tiger prawns: 300 g
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Thyme: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the onion, sauté in a mixture of butter and olive oil. Add the rice, stir. Pour in the sparkling wine, then add chicken broth, continuing to cook while stirring constantly. You can add a little broth as the rice absorbs the liquid. Cook until ready. The readiness of the risotto is determined as follows: it should look creamy, and the rice should remain firm inside but soft outside.
- Onion: 1 head
- Butter: 50 g
- Olive oil: 2 tablespoons
- Arborio rice: 400 g
- Dry white sparkling wine: 200 ml
- Chicken broth: 800 ml
3
Remove from heat, add cream, butter, grated cheese, parsley, and also salt and pepper (to taste). Mix thoroughly!
- Heavy cream 35% fat: 100 ml
- Butter: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
- Salt: to taste
- Ground black pepper: to taste
