This delightful Dalmatian Prawn Risotto recipe brings the taste of the Adriatic coast to your table. Made with succulent Dublin Bay prawns, fragrant garlic, fresh parsley, and ripe tomatoes, this creamy risotto is simmered to perfection with homemade prawn broth. A touch of wine vinegar adds a tangy twist, while Parmesan cheese elevates the dish. This recipe is a seafood lover's dream, perfect for a satisfying dinner or a special occasion. Enjoy a taste of...
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Cut off the tails of the prawns, peel them, and cut the flesh into bite-sized pieces. Set aside.
Crush the prawn heads, carapaces, and other debris. Boil them in lightly seasoned water to produce a prawn broth.
Heat the olive oil in a large pan. Add the chopped garlic and parsley. Cook for a couple of minutes.
Add the prawn tail pieces and chopped tomatoes (or tomato purée). Cook over medium heat for several minutes.
Add the rice, seasoning, and wine vinegar. Turn up the heat.
As the rice cooks, add the prawn broth a little at a time, stirring regularly. Cook for about 15 minutes until the rice is done.
Let the dish rest for a few minutes before serving. Sprinkle with Parmesan cheese.
Use good quality olive oil for the best flavor.
Don't overcook the prawns, or they will become tough.
Adjust the amount of prawn broth to achieve your desired consistency.
What are Dublin Bay prawns?
Dublin Bay prawns, also known as langoustines, are small, lobster-like crustaceans with a delicate, sweet flavor.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but make sure to thaw them completely before cooking.
What type of rice is best for risotto?
Arborio rice is the most common type of rice used for risotto, but Carnaroli rice is also a good choice. Both are short-grain, starchy rice varieties.
How do I know when the risotto is cooked?
The risotto is cooked when the rice is creamy and tender, but still has a slight bite to it.
Can I make this recipe ahead of time?
Risotto is best served immediately, but you can prepare the prawn broth ahead of time and store it in the refrigerator for up to 3 days.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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