If there’s one dish that never fails to impress, it’s King Prawn Risotto. Elegant, creamy and bursting with flavour, it brings a touch of restaurant-style indulgence to your kitchen without the need for fancy techniques. What makes this version truly unforgettable is the homemade prawn stock, made from scratch using the heads and shells of whole king prawns. It’s a step you absolutely shouldn’t skip, and once you taste the results, you’ll understand why.
This isn’t just about rice and prawns. It’s about coaxing every bit of flavour out of simple ingredients and turning them into something deeply comforting. Yes, it asks for your full attention, but only for half an hour. And once that spoon hits your mouth, you’ll be glad you stayed close to the stove.
Table of Contents
- The Homemade Prawn Stock
- Choosing the Right Rice
- Mastering the Stir
- Choosing and Prepping the Right Prawns
- Prawns Done Properly
- Why the Resting Time Matters
- More Risotto Recipes
Ingredient Breakdown
- Whole king prawns with heads and shells: Crucial for the rich, flavour-packed stock
- Extra-virgin olive oil: Adds depth while bringing a silky texture to the risotto
- Onion: Used in both the stock and risotto for sweetness and aroma
- Carrot: Provides subtle sweetness and balance in the stock
- Celery: Brings an earthy backbone to the prawn stock
- Whole black peppercorns: Infuses warmth without overpowering
- Fine sea salt: Enhances every other ingredient
- Saffron threads: Lends a beautiful golden hue while infusing with a delicate fragrance
- Dried bay leaves: Adds complexity to the simmering broth
- Garlic cloves: A punchy base note for the rice
- Carnaroli or arborio rice: Essential for creamy, starchy risotto
- Dry white wine: Adds acidity and balances the seafood sweetness
- Grana Padano or Parmigiano Reggiano: Brings umami and creaminess
- Lemon wedges: Brightens the finished dish with a zesty touch
The Homemade Prawn Stock
At the core of this King Prawn Risotto is the homemade prawn stock. This isn’t just a background player. It’s the soul of the dish. Taking the time to extract every ounce of flavour from prawn heads and shells transforms the stock into a rich, aromatic base that seeps into every grain of rice.
Sautéing the shells until they turn vibrant red releases a deeply savoury aroma that signals you’re on the right track. Adding vegetables, saffron and bay leaves gently layers in sweetness, spice and fragrance. You might be tempted to cut corners here, but don’t. Pre-made stock just won’t give you the same depth. When you strain and press the mixture, you’re capturing not just liquid, but concentrated flavour. Keep the stock warm and ready. It’s your risotto’s best friend.
Choosing the Right Rice
Not all rice is created equal, especially when it comes to risotto. The starch content is what makes or breaks this dish, and that’s why carnaroli or arborio rice is non-negotiable. These short-grain varieties have a high level of amylopectin, a starch that dissolves during cooking to form the signature creaminess.
Carnaroli is often the favourite for its ability to hold shape while still yielding a luxurious texture. Arborio, while slightly more prone to overcooking, is easier to find and still delivers a satisfying result. The key is not to rinse the rice beforehand. You want every bit of that surface starch. Keep the stirring gentle but frequent, and use a wide saucepan to allow even cooking. It’s the rice that holds everything together, so treat it well.
Mastering the Stir
When people say risotto takes attention, they’re not exaggerating. But it’s not just about being present. It’s about knowing how to stir. For King Prawn Risotto, stirring isn’t a mindless task; it’s what transforms grains into a cohesive, creamy dish. The motion should be steady and circular, not aggressive.
Stirring agitates the rice grains gently, helping them release starch while still holding their structure. That’s why frequent, gentle stirring beats constant whisking. It also helps evenly distribute heat, ensuring the rice cooks uniformly. As you add stock, don’t rush. Wait until the liquid is nearly absorbed before the next ladle. This step-by-step rhythm creates a velvety texture without clumping. It’s a subtle act of control and once you get into the flow, it becomes almost meditative.
Choosing and Prepping the Right Prawns
The type of prawns you choose will shape the entire flavour profile of King Prawn Risotto. Always opt for raw, head-on, shell-on king prawns. Frozen is fine, as long as they’re high quality. The heads are particularly important, as they hold intense umami flavour that gets released during cooking and helps create a truly complex stock.
When prepping, devein the prawns but keep the shells and heads intact for the stock. Use a sharp knife to remove the digestive tract cleanly. It’s worth taking your time here. Poorly prepped prawns can leave a bitter taste in the final dish. Once cleaned, store the peeled prawns chilled while the stock simmers. You’ll add them to the risotto only at the very end to avoid overcooking. Texture matters.
Prawns Done Properly
It’s easy to overcook prawns, especially in risotto. That’s why the method behind King Prawn Risotto saves them for the very end. Once the rice is nearly done, the prawns are stirred in briefly, then gently steam as the pan rests. This clever step ensures they stay plump, sweet and just opaque.
By cooking them in the residual heat, you preserve their natural juiciness without turning them rubbery. Their delicate flavour remains front and centre, beautifully highlighted by the lemon squeezed over at the table. It’s worth mentioning that using head-on prawns doesn’t just improve the stock. It means you get to enjoy fresh, juicy prawn meat that’s a world away from anything pre-packaged.
Why the Resting Time Matters
It’s tempting to dive straight in once the rice is cooked and prawns are stirred through. But those last three minutes of resting off the heat are essential. This is when the King Prawn Risotto turns from “good” to “I need seconds.”
During this pause, the rice settles, the cheese melts in, and the prawns finish cooking gently. The result? A silky, cohesive dish where every element has found its place. The grains loosen slightly, the sauce thickens, and the cheese binds everything with a subtle richness. This is your moment to taste and adjust seasoning before plating up. It’s not about perfection, it’s about balance. And yes, that lemon wedge really does lift the whole thing beautifully.
More Risotto Recipes
If you’ve enjoyed this King Prawn Risotto recipe and are on the look for more to try your hand at, look no further!
- Saffron Risotto: This is my version of the great Milanese classic – it’s rich, creamy and absolutely delicious.
- Chorizo & Prawn Risotto: A classic risotto recipe, featuring everyone’s favourite – chorizo!
- Roasted Butternut Squash and Sage Risotto: A simple yet satisfying vegetarian main that gives a basic risotto a warm, autumnal twist
See how I make all these recipes and more over on my Instagram!
King Prawn Risotto
With a delicious homemade prawn stock
One of THE most delicious risottos you’ll ever have! Well, it’s certainly one of the best I’ve had 🙂 The star of the show is the homemade prawn stock, which is out of this world! You’ll need to go the extra mile and buy whole, head-on prawns as it’s the head and shells that pack a flavourful punch and add huge depth of flavour to the stock and finished dish.
I’ve said it before and I’ll say it again: the keys to a delicious risotto are gradual absorption and constant stirring. It’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. Once you try it, you’ll be glad you gave it the TLC it requires!
- Prep Time: 20 minutes
- Total Time: 2 hours
- Yield: 3 1x
- Category: Rice and Risotto
Ingredients
For the homemade prawn stock:
- 800 g raw whole extra-large king prawns (head and shell on), defrosted if frozen
- extra-virgin olive oil
- 1.5 litre water
- 1 onion, quartered
- 1 small carrot, quartered
- 1 celery stick, quartered
- 1 tsp whole black peppercorns
- 1 tsp fine sea salt
- 1 pinch saffron threads
- 2 dried bay leaves
For the risotto:
- 1 litre homemade prawn stock
- extra-virgin olive oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 250 g carnaroli or arborio rice
- 120 ml dry white wine
- 50 g grana padano or parmigiano reggiano
- 1 lemon, cut into wedges, for serving
Instructions
For the homemade prawn stock:
- Peel and devein the prawns, reserving the head and the shells.
- Heat a splash of extra-virgin olive oil in a medium saucepan over high heat. Add the prawn heads and shells and cook, stirring frequently, until they turn red and are very fragrant, 3 to 5 minutes. Use a potato masher to firmly smash the heads and shells – this will help release their beautiful flavour.
- Add the remaining stock ingredients and stir to combine. Bring the stock to a simmer. Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally.
- Strain the stock into a clean saucepan – that is, pass it through a fine mesh sieve, leaving the solids behind. Press down on the shells and vegetables to make sure you’re getting all of the liquid. Cover and keep the stock warm over very low heat.
For the risotto:
- Heat a splash of extra-virgin olive oil in a large saucepan over medium heat. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until translucent and softened, around 5 minutes. You want the onion to cook gently without it taking on any colour.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn, then add the risotto rice and stir well to coat in the oniony/garlicky oil. Cook, stirring constantly, until the rice begins to look slightly translucent, 2 to 3 minutes.
- Add the white wine and cook, stirring frequently, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of the hot homemade prawn stock and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed.
- Repeat this process until the rice is cooked; it should be tender with a slight bite. The whole process should take around 25 to 30 mins and you should need anywhere between 750 ml and 1 litre of the homemade stock. The risotto should be loose, creamy and saucy.
- Season the risotto with sea salt and freshly-ground black pepper, to taste, then stir in the prawns. Cook, stirring constantly, until the prawns are almost cooked through, around 2 minutes (they’ll finish cooking later). If necessary, add an extra ladleful of stock to ensure that the risotto stays nice and loose.
- Remove the saucepan from the heat. Add the grana padano and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy and where the prawns finish cooking.
- Taste and adjust seasoning. Divide the risotto between bowls and serve with lemon wedges on the side for squeezing over – enjoy!
Notes
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