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Risotto with red prawns and pomegranate

Prosecco DOC

Prosecco DOC Rosé Brut

Risotto gamberi rossi
  • Directions

  • Cook
    30 minutes

  • Servings

  • Difficulty


150 ml of Prosecco DOC Rosé
400 gr of frozen red shrimps
1 pomegranate
300 gr of Carnaroli rice
10 gr of grated Grana Padano
30 gr of onion (finely chopped)
1 litre of prawns stock (made with the prawns heads)
Vegetables trimmings for the stock (onion, carrot, celery and more)
3 tbsp of extra virgin olive oil
Half lemon, zest
1 sprig of basil
Salt and pepper (to taste)


Cut the pomegranate open and peel the seeds of one halve. Use the other half to obtain freshly squeezed juice.

Remove the heads from the prawns and peel carefully. Remove the prawns’ intestines by pulling the long black vein along with the tails. Use the prawns’ peelings to create a quick prawn stock. Simply place the trimmings along with 1 onion, 2 carrots, 1 celery stalk and any other veg or herbs trimmings you have in a pot and cover with cold water. Season with a pinch of salt and bring to boil. Remove the foaming impurity that will surface to the top and boil for 10 minutes only. Keep it on the side. Keep the peeled prawns’ tails in the fridge until last minute.

In a large casserole dish gently fry the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt for about 5 minutes on low heat. Now add the rice and toast on a low heat with a pinch of salt, for about 5 more minutes until translucent. Keep stirring the rice, so that it doesn’t catch on the bottom of the pan or burn. When the rice is very hot, pour 100 ml of the Prosecco DOC rosé in. Let the alcohol evaporate, set the cooking time to 15 minutes and then add simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking.

While the risotto cooks, dress the prawns’ tails with a pinch of salt and pepper, a spoon of pomegranate juice, the lemon zest and a good drizzle of extra virgin olive oil.

When you have a couple of minutes left pour the pomegranate juice left into the risotto and keep cooking. When ready, remove from the heat and start the “mantecatura” – with the right movements you can make the risotto creamier and increase its natural ooziness.

Add the grated Grana Padano and 2 tbsp of extra virgin olive oil to the rice. Pour in a splash of Prosecco DOC rosé and stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.

Plate the hot risotto and top it with the pomegranate seeds, the marinated prawns and a few basil leaves. Enjoy with a bubbly glass of Prosecco DOC rosé.


Recipe by Danilo Cortellini


It is fair to say that this is not an everyday dish but it is not as complicated as it may look. I recommend Sicilian red prawns but any quality red prawns will work.


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