Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Rise prawns mascarpone

Rise prawns mascarpone is a first course of fish to prepare during the Christmas and New Year holidays.

Rise prawns mascarpone is very easy to prepare, an excellent first course based on fish.

In this case the prawns are the true protagonists of the recipe that give a delicate and delicious taste to the dish.


  • 320 gr. of carnaroli rice
  • 14 prawns
  • 2 cloves of garlic
  • fish dish ( with the waste of the prawns + 500 gr. of water + onion + celery + carrot )
  • extra virgin olive oil to taste
  • 100 gr. of mascarpone or cream
  • salt to taste
  • pepper to tasteTto taste
  • 1/2 glass of white wine
  • fresh chopped parsley to taste.


First clean the prawns remove the shell that you will use to prepare the fish broth and cut them into small pieces.

To prepare the fish fumet, simply boil the prawns shells in water for 30 minutes with a small onion, celery, carrot and salt.

Then,you brown a clove of garlic in a pan with two tablespoons of oil, add the prawns and flavour with salt and pepper.

Then pour the white wine and let it evaporate over high heat and cook for 10 minutes over moderate heat.

Now you can start cooking rice, browning 1 clove of chopped garlic in two tablespoons of oil.

Then add the rice and let it toast stirring for a couple of minutes, then pour little by little the fish broth until the cooking is complete.

Halfway through cooking add the prawns ande chopped parsley and salt to taste.

At the end of cooking add the mascarpone, mix well for a minute and serve.


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