Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto di gamberoni con bisque

Prawn Risotto with Bisque

Name: Prawn Risotto with Bisque
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 4 large prawns (jumbo shrimp); 3/4 cup Carnaroli rice (about 160 grams); 2 cups shrimp bisque (about 500 ml); 1/4 cup dry white wine; 1 shallot; 2 tablespoons olive oil; 1 pinch salt; Chopped parsley, to taste; 1 tablespoon butter

rosso rubinian @rosso_rubinian

Italia

Prawn risotto was our New Year's Eve dinner. I wanted to make this evening truly special. Now you know the menu plan—zero waste and full of flavor.

rosso rubinian @rosso_rubinian

Italia

Prawn risotto was our New Year's Eve dinner. I wanted to make this evening truly special. Now you know the menu plan—zero waste and full of flavor.

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Ingredients

40 minutes

Serves 2 servings

4large prawns (jumbo shrimp)
3/4 cupCarnaroli rice (about 160 grams)
2 cupsshrimp bisque (about 500 ml)
Bisque di gamberi (seconda versione)
1/4 cupdry white wine
1shallot
2 tablespoonsolive oil
1 pinchsalt
Chopped parsley, to taste
1 tablespoonbutter

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Steps

40 minutes

1

Gather all your ingredients. Heat the shrimp bisque on the stove.
2

In a pot, add 2 tablespoons of olive oil and slice the shallot into rings. Add the rice and toast it, then pour in the wine to deglaze. Add the hot bisque, set a timer for 16 minutes, and season with salt if needed. In the last 5 minutes, add the butter and stir until creamy. For best results, follow the cooking time on your rice package, as it may vary by brand.
3

Rinse the prawns under running water and pat them dry. In a skillet, heat a little oil and cook the prawns for a few minutes until done. Set aside.
4

Plate the risotto, tapping the plate gently to spread it evenly. Arrange the prawn tails on top and finish with chopped parsley.

Linked Recipes

Bisque di gamberi (seconda versione)

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Cooksnaps

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rosso rubinian @rosso_rubinian

Published in the US on March 26, 2026 15:41

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian