In this video, I am going to show you how you can make a fine dining prawn risotto recipe at home. This is a very easy recipe you can do at home for your friends and family. Have fun
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0:00 Recipe intro
0:30 How to marinate prawns
2:18 How to make prawn stock
4:00 How to make beetroot chips
5:52 How to cook risotto
7:30 How to cook a prawns
8:32 Plating of the risotto
#prawnrisotto #finedining #cookingathome
31 Comments
What is your favorite risotto guys?😋
I ADORE READING
Back with a bang, thanks Majk !
Love from chennai (india)❤️❤️. Nice recipe. Detailed cooking techniques. 👍
Chef nice reiscpe
Very delicious 😋😋
Gonna try this out this week. Thanks Chef!
Doesnt the Risotto need to be constantly stirred with a bit of stock at a time?
Hi Chef, I wanted to thank you for everything you have taught me since I discovered your channel … I just finished my gastronomy studies and thanks to you I have greatly improved my techniques and the presentation of my dishes. Thank you so much for everything. 😊
I appreciate all of your hard work!
My friends ! It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. 🧏🏻♀️❤️🧡
What a wonderful work! Thanks. Stay connected.
How much ginger do you need for this recipe please
Well done Majk class technique and consistency lovely 👍
is the beet cooked?
Just found your channel.awesome lessons chef! Subd,!👌
Isen't there anyway to list the ingredients used? risotto /prawns/beets/raddish/white wine/ but what are the green leaves at the end? his accent makes it difficult to make out
You forgot to tell us how long to cook the rice and the broth
Wow chef.
No Parmigiano Reggiano or any other hard cheese to make the risotto have silkier texture and become more delicious?
Chef can you share the ingredients
Damn I need way more practice for this, I made this today and put too much rice so I had to add water(no stock left). And my wine didn’t totally evaporate so it has a bitter taste….but definitely good recipe.
Btw when cooking the risotto, are we supposed to stir? I didn’t, but it started to stick under the pot so I started to stir.
Nice recipe, however you didn’t deglaze the mirepoix to add to the stock, there was some great fond in that pan, so much flavor
There is nothing like a father-in-law's slivovice!
Made this dish yesterday and it was a really nice. The beet chip created a nice change of flavour between bites.
I strugled to get a lot of flavor in the stock. Maybe I didn't add enough salt, do you have tips on improving the prawn stock?
I give you a thumbs 👍 but didn't like presentation. Shrimp stock shouldn't take so long. Shells give all their flavor by 25 minutes.
thank you chef!
Chef, I have two questions for you. I would like to use lobster also for this dish. Do you have any suggestions with the seasoning for it? Also, I dont know much about fruit wine spirits. Can you maybe suggest a good cooking wine? I know they add a ton of flavor. I just dont want to ruin an expensive dish like this.
I am from greece and i just discovered you! And i have to tell you that you are pure gold!!
What is the green stuff at the end?
Hi Chef Majk! This looks amazing. Quick question, is it possible to make the risotto ahead of time?