A Taste of Luxury: Risotto with Prawns and Franciacorta Rosé Wine

Risotto, a classic Italian dish known for its creamy texture and versatility, is a canvas that welcomes a myriad of flavours. Today, we explore a luxurious variant of this beloved dish – ‘Risotto with Prawns and Franciacorta Rosé Wine’. This recipe combines the succulence of prawns with the elegance of Franciacorta rosé, resulting in a gastronomic delight that is both comforting and sophisticated.

Risotto with Prawns and Franciacorta Rosé Wine Recipe

Shrimp Risotto Recipe

Risotto with prawns and Franciacorta rosé wine

The secret to realize this simple recipe is to be found in the freshness of all the ingredients, first of all, the prawns. The taste of shellfishes and the acidity of the rosé wine will produce an amazing result which will release all the scent of the sea and of the vineyards.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Risotto
Cuisine French
Servings 4 people
Calories 2412 kcal


  • 1 pan


  • 320 gr of “Carnaroli”rice
  • 1 piece of leek
  • 4/5 prawns per person
  • 1 glass of Franciacorta rosé
  • 3 tablespoons of olive oil
  • Some chives
  • Orange zest
  • Salt and pepper to taste
  • For the bisque
  • Heads and claws of the prawns
  • 1 carrot
  • 1 stick of celery
  • 1/2 glass of Franciacorta rosé
  • 2 tablespoons of oil
  • 1 bay leaf
  • Water


  • Start by cleaning the prawns, remove the head, remove the shells and clean the pulp from the black fillet. Put 2 tablespoons of oil in a large saucepan, when hot, throw the heads and claws of the prawns, the carrot and celery cut into pieces; sauté a minute and a half, crush the heads and claws so that the flavor of the prawns gives off all completely. At this point add the wine and when evaporates add water and the bay leaf . Cook until you get a tasty broth that you will need for making the risotto. Halfway through cooking, add just a little salt.
  • The bisque need to be filtered and kept warm.
  • In a pan pour 3 tablespoons of oil, when hot add the chopped leek, fry gently, add the rice and toast it well then blend with 1 glass of rosé wine; when it evaporates, start adding your prawns bisque.
  • Taste if more salt is to be added. A few minutes before turning off, add the cleaned prawns, stir. Turn off the rice and let it rest for a minute, in the meantime cut the chives and get some orange peel which will be finely chopped. Add them to the risotto directly on the plate before serving.



In this risotto you can replace prawns with almost all the crustacean, as long as they are fresh: lobsters, crabs, shrimps. Rosé wine can be also substituted by champagne or any other white dry wine. If you do not find leeks, you can use shallots or golden onions.
Keyword prawns

About Risotto with Prawns and Franciacorta Rosé Wine

Prawn risotto recipe - BBC Food

This risotto recipe is a celebration of fine ingredients. The prawns lend their sweet, delicate flavour to the dish, while the Franciacorta rosé wine, renowned for its vibrant acidity and subtle berry notes, adds depth and complexity. The Arborio rice, cooked slowly with care, absorbs these flavours and transforms into a creamy, al dente delight. The final touch of Parmesan cheese brings a savoury balance, making this risotto truly irresistible.

Cooking Tips

  • Use high-quality Arborio rice. Its high starch content is key to achieving the perfect creamy texture.
  • Cook the risotto on medium heat and stir constantly to prevent it from sticking to the pan.
  • Add the wine before the stock. This allows the alcohol to evaporate, leaving behind only the wine’s rich flavours.
  • Don’t overcook the prawns. They should be pink and firm, not rubbery.
  • Finish with a generous sprinkle of freshly grated Parmesan for an extra layer of flavour.

Serving Suggestions

Leek Risotto with Prawns & Peas | Blas Y Tir

  • Serve the risotto hot, straight from the stove, to enjoy its creamy consistency at its best.
  • Pair with a glass of Franciacorta rosé wine to enhance the dish’s flavours.
  • A simple arugula salad with a lemon vinaigrette can provide a refreshing contrast.
  • For a more decadent experience, top the risotto with a few slices of black truffle.
  • Finish the meal with a light dessert, such as panna cotta or sorbet, to cleanse the palate.


  • Can I use another type of rice for this risotto? Arborio is the traditional choice, but Carnaroli or Vialone Nano can also be used.
  • What can I substitute for Franciacorta rosé wine? A dry white wine can work, but it will alter the dish’s flavour profile.
  • Can I use frozen prawns? Yes, but make sure they are fully thawed before cooking.
  • Is there a vegetarian alternative for this recipe? You can replace the prawns with mushrooms and use vegetable stock instead of fish stock.
  • Can I prepare the risotto in advance? Risotto is best served immediately, but you can prepare the ingredients ahead of time.

‘Risotto with Prawns and Franciacorta Rosé Wine’ is a dish that exudes luxury and comfort in every bite. Its harmonious blend of flavours and textures makes it a perfect choice for a special occasion or a gourmet treat for yourself. Enjoy the process of cooking this risotto as much as savouring it – after all, good food is about the journey as much as the destination.

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