Creamy shrimp risotto with a homemade shrimp stock

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Remove the heads from 1 kg of whole Queensland prawns and set the bodies aside.

Quarter 2 whole onions, keeping the skin on for color.

Roughly chop 2 whole carrots without peeling them.

Add 1 fennel, keeping all parts, to the stock.

Cut a whole garlic in half to expose the cloves.

Combine all ingredients in a pot with 8 cups of water and bring to a boil.

Fry the prawn heads in a heavy Dutch oven pan with a hefty amount of olive oil until they turn a deep red color.

Use a potato masher to squeeze flavor out of the prawn heads.

Add the chopped vegetables to the pot and fry them off briefly.

Add about 1 tablespoon of black peppercorns, a few bay leaves, and a big pinch of salt to the pot.

Cover everything with water and bring to a boil, then reduce to a low simmer for 1 to 2 hours.

After cooking, strain the stock through a fine mesh strainer into another pot, keeping it warm.

Peel the prawns by working your thumb under the legs and pulling the shell away, leaving the tail on if desired.

Remove the vein from the prawn by pulling it out with your finger.

Dice the onion finely and slice 4 garlic cloves for the risotto preparation.

In a large Dutch oven pot, heat 2 to 3 tablespoons of olive oil.

Add the diced onion and sliced garlic, and sweat them over low heat for 3 to 4 minutes until translucent.

Stir in 1.5 cups of arborio rice and cook for 1-2 minutes until slightly toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens