Risotto con Scampi


5 cups cold water
1 can (14 oz.) chicken broth
4 Tbsp. butter
3/4 lb. peeled and deveined prawns, diced 3/8-inch
1/4 cup NAKANO Natural Rice Vinegar
1 tsp. fresh grated lemon zest or dried lemon peel
3/4 tsp. salt
1/2 cup diced onion
2 large garlic cloves, finely chopped
2 cups Arborio or medium-grain rice
3/4 cup (about 2 oz.) finely shredded parmigiano-reggiano cheese
Freshly ground black pepper


In a 4-quart pot, bring the water and broth to a boil; reduce heat to keep simmering.

In a heavy 6-quart pot, melt 2 tablespoons of the butter over high heat without burning butter; add prawns, vinegar, lemon zest, and 1/4 teaspoon of the salt. Cook and stir until prawns turn pink and translucent, 1 to 2 minutes; use a slotted spoon to transfer to a bowl. Pour cooking liquid into a separate bowl; set aside prawns and liquid.

In the same 6-quart pot, melt remaining butter over medium-low heat. Add onion, garlic, and remaining 1/2 teaspoon salt; stir frequently until very tender, about 5 minutes. Add rice; cook and stir 3 minutes without browning. Stir in liquid from prawns and 3 cups of the hot broth/wateróstart timing now (20 to 22 minutes for Arborio; 16 to 17 minutes for medium grain). Cook over medium-low heat, stirring frequently and adding 1/2 to 1 cup broth/water when liquid is almost gone (do not let rice get dry); repeat until rice is al dente (slightly chewy, not chalky). Taste rice near end of cooking to avoid overcooking. Stir in prawns and cheese. Add more broth/water, as needed, until rice is creamy and slightly soupy; adjust salt and pepper to taste. Serve immediately.

Makes 8 first course or 4 main dish servings.


Per serving (8 servings): 320 calories, 15g protein, 43g carb, 0 fiber, 9g fat (5g saturated fat), 20mg chol, 610mg sodium

Risotto con Scampi
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