King Prawn & Burrata Risotto with Lime Zest Recipe

If there is a risotto that captures the essence of Summer, this is the one. Prawns, fresh burrata and lime zest, to accompany the finest Carnaroli rice from Piedmont. It is a recipe that combines exotic flavours, with sea and land finding a spectacular balance between creamy texture and tangy zest. 

Ingredients for 4 people

360-400g of Carnaroli Rice
1 Shallot
250g Burrata stracciatella
2 Limes
12-16 King Prawns
1/2 Glass of Sauvignon Blanc
20g Butter for the soffritto + 30g for the mantecatura 

Ingredients for 1 ½ Litres of broth

Heads and shells of 8 prawns
1 carrot
2 celery stalks
1 onion
3 cloves of garlic
Approximately 2 liters of water
Coarse salt
Whole black peppercorns

Method for the broth

Preparing your broth for this risotto is incredibly simple, and an excellent way to minimise waste, making it highly recommended when you have prawns (or shrimps) of which you only need the meat.

Begin by cleaning the prawn and removing the heads and shells, keep the meat aside for the main recipe. In a large pot, add the prawn heads and shells along with a drizzle of oil, allowing them to sizzle for a few minutes.

Proceed to clean, wash, and roughly chop the vegetables. Add them to the pot, along with a few peppercorns and a pinch of coarse salt. Stir everything together and let it cook for a few minutes.

Cover the mixture with water, bring it to a boil, and then reduce the heat to a simmer for at least 50 minutes.

Once the broth is ready, strain it to separate the liquid from the cooking scraps. You can use it for your risotto below, or freeze it for another time. 

Method for the risotto

Heat the pan over low to medium heat and cook the butter and diced shallot until they become soft and golden brown. 

Increase the heat and add the rice to the pan. Toast the rice for about a minute, then add a glass of wine. Allow the alcohol to evaporate from the rice before starting to add the broth. Make sure the rice is completely covered with the broth and stir occasionally. 

The most important part is to continuously add the broth while ensuring that there is not too much liquid towards the end. You don't want the risotto to be too watery or overcooked because the broth hasn't evaporated yet.

When the risotto is almost ready, add the prawns and complete the cooking. Turn off the heat, add the remaining butter and let rest for a couple of minutes.

Plate up the risotto, add a generous tablespoon of burrata, and lime zest to finish. Enjoy!