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Curry risotto with prawns

This risotto is perfect for a special dinner or a mid-week treat. The recipe is very easy, even if you haven’t made risotto before, I can promise you a delicious success!

INGREDIENTS (serves 4)

  • 320 g Arborio rice
  • 250 g prawns
  • 4 tbs olive oil
  • half glass of dry white wine
  • 1/4 of a small onion
  • fresh parsley
  • vegetable stock
  • 1tbsp butter
  • 2 tsp curry powder
  • salt and pepper

In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto. In a large pan, heat the oil and add the chopped onion. Sauté for 2 to 3 minutes or until slightly translucent. Add the prawns and cook for 2 minutes. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so, until there is a slightly nutty aroma, but don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot stock and the curry powder, stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite. Add salt and pepper according to taste. As a final touch add some butter and fresh parsley.


With this recipe I suggest a dry white wine, with a good acidity that can balance the sweetish aroma of the curry, and with a good minerality that enhances the aroma of the shrimp.  My suggestion today is an ITALIAN RIESLING from the Friuli Venezia Giulia region. 

Riesling is a grape introduced to Italy by the Germans during the Austro-Hungarian Empire in the early 1900s. It is a very well-known grape and is still cultivated today in Northern Europe and in Northern Italy, where the milder weather enhances the aromatic intensity, while maintaining minerality, acidity and a typical bitter aftertaste.  My favourite is SHULZ from the RONCO DEL GELSO company ( which undergoes a slight drying on lofts that further enhance the aromatic intensity.  Perfect for Rita’s risotto!

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