Gordon Ramsay Prawn Risotto is a luxurious, creamy seafood dish that relies heavily on a homemade stock made from toasted prawn shells. It’s made with Arborio rice, white wine (or vermouth), and fresh king prawns, finished with mascarpone and lemon. The flavor is intense, sweet, and briny, and the texture is perfectly fluid and glossy. It takes about 45 minutes and is the ultimate “impress your guests” meal.
Try More Risotto Recipes:
- Gordon Ramsay Beet Risotto Recipe
- Gordon Ramsay Chicken Risotto Recipe
- Gordon Ramsay’s Pumpkin Risotto
Why You Will Love This Prawn Risotto Recipe:
- Zero Waste Flavor: You use the prawn shells (which usually get thrown away) to make a stock that tastes incredible.
- Perfectly Cooked Prawns: You cook the prawns separately or at the very end, so they stay plump and juicy instead of turning into rubbery bullets.
- It’s Lighter: Gordon often uses mascarpone instead of heavy cream, which gives it a velvety texture without masking the delicate seafood taste.
- Restaurant Quality: This is a staple on Hell’s Kitchen menus because it looks and tastes expensive, even if the ingredients are standard supermarket finds.
Gordon Ramsay Prawn Risotto Ingredients
The Prawn Stock (The Secret)
- 1 lb King Prawns: Buy them whole (shell-on/head-on) if possible. You will peel them and use the shells for the stock.
- 1 carrot & 1 celery stalk: Roughly chopped.
- 1 tbsp Tomato Paste: To deepen the flavor and color of the stock.
- 4 cups Vegetable Stock (or water): To top up the shell mixture.
The Risotto
- 1.5 cups Arborio Rice: The high starch content is non-negotiable.
- 2 Shallots: Finely diced.
- 1/2 cup Dry White Wine: Pinot Grigio or Sauvignon Blanc works best.
- 2 tbsp Mascarpone Cheese: This makes it creamy. You can swap for butter if needed.
- 1 Lemon: Zest only.
- Fresh Chives: Chopped for garnish.
How To Make Gordon Ramsay Prawn Risotto
- Make the Stock: Peel and devein the prawns. Keep the meat in the fridge. Throw the heads and shells into a hot pan with a little oil. Fry them for 3-4 minutes until they turn bright pink and smell amazing. Crush them with a spoon to release the juices. Add the chopped carrot, celery, tomato paste, and vegetable stock. Simmer for 20 minutes, then strain it. Keep this liquid hot.
- Toast the Rice: In a clean, large pan, sauté the shallots in a little olive oil until soft. Add the rice and toast it for 1-2 minutes until the edges are translucent.
- Deglaze: Pour in the white wine. Stir constantly until the wine has completely evaporated.
- Cook the Rice: Begin adding your hot prawn stock one ladle at a time. Stir continuously. Wait until the liquid is almost gone before adding the next ladle. This process takes about 16-18 minutes.
- Cook the Prawns: While the rice finishes, quickly sear the prawn meat in a separate small pan with olive oil for 1-2 minutes per side until pink. (Alternatively, if your prawns are small, you can stir them raw into the hot rice for the last 3 minutes of cooking).
- The Finish: When the rice is tender but still has a bite, remove the pan from the heat. Stir in the mascarpone cheese and grated lemon zest. This cools the rice slightly and creates the creamy sauce.
- Serve: Season with salt and pepper. Top with the seared prawns and fresh chives.
Recipe Tips
- Don’t Overcook the Prawns: Prawns cook fast. As soon as they turn pink and opaque, they are done. If they curl into a tight “O” shape, they are overcooked. You want a loose “C” shape.
- Use Hot Stock: I can’t stress this enough—if you add cold stock to the hot pan, the rice creates a hard, chalky center. Keep that stock simmering next to you.
- The “Flow” Test: Shake the pan. The risotto should ripple like a wave. If it’s sticky and stands up in a pile, add a splash more stock before serving.
- Lemon is Key: Seafood risotto can be very rich. The lemon zest lifts the flavor and stops it from feeling heavy.
What To Serve With Prawn Risotto?
- Crisp White Wine: Serve the same wine you used in the risotto (e.g., Sauvignon Blanc).
- Fennel Salad: Thinly sliced fennel with lemon juice pairs perfectly with seafood.
- Garlic Bread: To mop up any extra creamy sauce left on the plate.
How To Store Leftovers Prawn Risotto?
- Fridge: Store in an airtight container for 2 days. Seafood goes bad faster than veggie dishes, so eat it quickly.
- Freezer: No. Do not freeze this. The prawns will get tough and the rice will turn to mush.
How To Reheat Leftovers Prawn Risotto?
- Stovetop (Best): Place the risotto in a pan with a splash of water or stock. Heat gently, stirring constantly to bring back the creamy texture.
- Microwave: It’s risky with prawns (they might get rubbery), but if you must: use low power, cover, and stir every 30 seconds.
FAQs
Yes, just defrost them fully before cooking. If they are already peeled, you won’t be able to make the shell stock, so use a high-quality store-bought fish stock or vegetable stock instead on your Prawn Risotto.
You can use cold cubed butter and a splash of heavy cream, or even cream cheese in a pinch (though cream cheese adds a tangier flavor) for your Prawn Risotto.
You didn’t cook it long enough, or you added the stock too fast for your Prawn Risotto. Turn the heat down to a simmer and keep adding liquid slowly until the grain is soft.
It’s a controversial Italian rule (u0022no cheese with fishu0022), but Gordon breaks this rule often. Mascarpone is mild and creamy, so it works. Aged Parmesan is also fine, just don’t go overboard for Prawn Risotto.
Absolutely. Scallops, squid, or mussels work great just make sure you cook them properly so they don’t get rubbery on your Prawn Risotto.
More Risotto Recipes:
- Gordon Ramsay Cheese Risotto Recipe
- Gordon Ramsay Crab Risotto Recipe
- Gordon Ramsay Butternut Squash Risotto
Prawn Risotto Nutrition Facts
- Calories: 520
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 180mg
- Sodium: 850mg
- Total Carbohydrates: 58g
- Protein: 24g
Gordon Ramsay Prawn Risotto Recipe
Course: Uncategorized4
servings30
minutes40
minutes300
kcalGordon Ramsay Prawn Risotto is a luxurious, creamy seafood dish that relies heavily on a homemade stock made from toasted prawn shells. It’s made with Arborio rice, white wine (or vermouth), and fresh king prawns, finished with mascarpone and lemon. The flavor is intense, sweet, and briny, and the texture is perfectly fluid and glossy. It takes about 45 minutes and is the ultimate “impress your guests” meal.*
Ingredients
1 lb King Prawns: Buy them whole (shell-on/head-on) if possible. You will peel them and use the shells for the stock.
1 carrot & 1 celery stalk: Roughly chopped.
1 tbsp Tomato Paste: To deepen the flavor and color of the stock.
4 cups Vegetable Stock (or water): To top up the shell mixture.
- The Risotto
1.5 cups Arborio Rice: The high starch content is non-negotiable.
2 Shallots: Finely diced.
1/2 cup Dry White Wine: Pinot Grigio or Sauvignon Blanc works best.
2 tbsp Mascarpone Cheese: This makes it creamy. You can swap for butter if needed.
1 Lemon: Zest only.
Fresh Chives: Chopped for garnish.
Directions
- Make the Stock: Peel and devein the prawns. Keep the meat in the fridge. Throw the heads and shells into a hot pan with a little oil. Fry them for 3-4 minutes until they turn bright pink and smell amazing. Crush them with a spoon to release the juices. Add the chopped carrot, celery, tomato paste, and vegetable stock. Simmer for 20 minutes, then strain it. Keep this liquid hot.
- Toast the Rice: In a clean, large pan, sauté the shallots in a little olive oil until soft. Add the rice and toast it for 1-2 minutes until the edges are translucent.
- Deglaze: Pour in the white wine. Stir constantly until the wine has completely evaporated.
- Cook the Rice: Begin adding your hot prawn stock one ladle at a time. Stir continuously. Wait until the liquid is almost gone before adding the next ladle. This process takes about 16-18 minutes.
- Cook the Prawns: While the rice finishes, quickly sear the prawn meat in a separate small pan with olive oil for 1-2 minutes per side until pink. (Alternatively, if your prawns are small, you can stir them raw into the hot rice for the last 3 minutes of cooking).
- The Finish: When the rice is tender but still has a bite, remove the pan from the heat. Stir in the mascarpone cheese and grated lemon zest. This cools the rice slightly and creates the creamy sauce.
- Serve: Season with salt and pepper. Top with the seared prawns and fresh chives.
Notes
- Don’t Overcook the Prawns: Prawns cook fast. As soon as they turn pink and opaque, they are done. If they curl into a tight “O” shape, they are overcooked. You want a loose “C” shape.
Use Hot Stock: I can’t stress this enough—if you add cold stock to the hot pan, the rice creates a hard, chalky center. Keep that stock simmering next to you.
The “Flow” Test: Shake the pan. The risotto should ripple like a wave. If it’s sticky and stands up in a pile, add a splash more stock before serving.
Lemon is Key: Seafood risotto can be very rich. The lemon zest lifts the flavor and stops it from feeling heavy.
