white wine, 1/2 cup
tomato sauce, 1 cup
fresh or frozen shrimp, 1,10 lb
fish stock, about 4 cups
pepper to taste
olive oil to taste
rice for risotto, 1,10 lb
garlic, 1 clove
parsley, 3-4 leaves


Risotto with prawns is a traditional dish of the coastal regions of southern Italy and of the islands. In fishermen’ houses it is cooked in an optimal way using freshly caught raw material, but you can prepare this dish in a very simple way by following these simple guidelines. Preparation time is of about 45 minutes.
Cut the garlic and the parsley into small pieces and put them to fry with oil, add the shrimp after splitting the heads and the queues, but do not peel them. Immediately pour the white wine and let evaporate for a few minutes. At this point you can add the tomato paste and chilly, in quantities to taste, and cook everything together for about five minutes. In the meantime it is necessary to toast the rice in a saucepan together with a little of oil, and after roasting pour it in the pan where the sauce was prepared. Cook for a few minutes over medium heat and, gradually, add the fish stock to help cook the rice. For this step it will take 20 minutes, which are of course variable depending on the rice used. The dish should have a creamy consistency.

Thanks to: Cucinare Pesce