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Truffle Risotto with Prawns

Updated: Mar 6




truffle risoto with prawns

Serves: 3


Here's what you'll need:


  • 3 tbsp Olive Oil

  • 1 Onion, diced

  • 3 Garlic Cloves, minced

  • Salt & Pepper

  • 1 cup Arborio Rice

  • ¼ cup White Wine

  • 4 cups Vegetable Stock

  • 200g Peeled & Clean Prawns

  • 100g Parmesan Cheese

  • 60g Butter

  • 20g Black Truffle Sauce (Great Southern Truffles Sauce)

  • Truffle Olive Oil (for garnish)

  • Parsley

Instructions:

  1. Prawn Perfection: Heat 1 tbsp olive oil and cook prawns until almost cooked through. Set aside.

  2. Stock: Warm vegetable stock and keep warm.

  3. Heat remaining olive oil and sauté onion & garlic for 4-6 minutes.

  4. Add arborio rice and cook for 5 minutes. Deglaze with white wine and cook until absorbed.

  5. Slowly add the stock, a ladle at a time, stirring and letting each ladle absorb before adding more. Season with salt & pepper.

  6. Once rice is cooked and stock absorbed, remove the pan from heat. Stir in butter, cheese, and cooked prawns. Cover and let sit for 10 minutes.

  7. Uncover, mix the risotto, then add truffle sauce and parsley.

  8. Serve and drizzle with truffle olive oil for an extra flavour & aroma boost!

Tips:

  • Don't overcook the prawns! They should be slightly firm.

  • If you are a truffle lover add more truffle sauce in your recipe.

  • Gradually adding the stock is key to achieving the perfect creamy texture.

Enjoy this luxurious risotto and tag me in your recreations!







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