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Prawn and Scallop Risotto

Prawn and Scallop Risotto With Bisque Broth and Caviar

Preparation time
35 mins
Cooking time
55 mins

Victoria's King Valley is widely recognised as the home of some of Australia's finest cool climate Italian varieties. Chef Amit Kumar Artfully evokes the Mediterranean sensibility of the region with his prawn and scallop risotto. The sea-fresh flavours of shellfish and roe with creamy textural complexity deliver a delicate yet rich accompaniment to the crisp, fresh flavours of the Chrismont La Zona Pinot Grigio.



40g butter

40ml olive oil

1 brown onion, finely dice

2 carrots, finely dice

100g celery, finely dice

2 garlic cloves, peeled and chopped

2 lobster tails, chopped

200g green prawns in shell

1 cup dry white wine

1 litre fish stock

200g tomato paste

3 sprigs of fresh thyme

4 bay leaves

500g butter

100g double thick cream


4 king prawns, butterflied

8 scallops, roe off

80ml olive oil

4 garlic cloves, finely chopped

2 tbsp chopped basil leaves

2 tbsp chopped flat leaf parsley leaves

1 litre fish or vegetable stock

1 small brown onion, finely diced

320g Arborio rice

200ml white wine

12 shrimp, peeled

70g butter

100g Parmesan cheese, finely grated

Caviar to serve (optional)


1. For bisque: Heat butter and oil in a large, heavy based saucepan over medium heat. Add onions, carrots, celery. Cook 7 minutes or until soft. Stir to combine. Add garlic, lobster pieces and prawns and stir to combine. Add white wine and cook, stirring for 5 minutes or until liquid has absorbed. Add stock, tomato paste, thyme and bay leaves. Stir.

2. Cook over low heat for 45 minutes, stirring occasionally or until liquid has reduced by half. Remove from heat, allow to cool slightly. Remove lobster and prawns. Blend in batches until smooth, then pass through a fine sieve into a clean saucepan. Add butter and cream, season. Keep warm until risotto is ready.

3. To marinate king prawns, place them in a bowl with 4 scallops, 20ml olive oil, garlic and herbs, toss to coat. Cover and set aside in the fridge until required.

4. For risotto: Place stock in a saucepan over low heat.

5. Heat 20ml oil in a large saucepan over medium heat. Add onions and cook for 2 minutes until soft. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring constantly, for about 20 minutes, until all the liquid is absorbed and rice is cooked but firm to bite. Add shrimp and remaining scallops to the pan, and gently incorporate into the rice. Remove from the heat. Add the butter and Parmesan and gently stir through.

6. In a second pan, heat the remaining olive oil. Add marinated king prawns and scallops and cook until almost done, then remove from the heat.

7. To serve: In each of the four plates, spoon in risotto then ladle over bisque. Top each with a marinated king prawn and scallop, and garnish with fresh parsley and a teaspoon of caviar (optional).

Wine Match: Chrismont La Zona Pinot Grigio 2018

Preparation time
35 mins
Cooking time
55 mins


Two Blues Sauvignon Blanc 2014
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