Honeymoon Risotto

Recipe Date: May 17, 2021
Serving Size: 4
Difficulty: Easy
Measurements: Metric

Gemelli explores innovative ways of paying homage to its timeless flavour profiles and combinations, with a memorable touch of Gemelli personality.

Enjoy the citrus and freshness of our Chardonnay this autumn by pairing it with Honeymoon Risotto prepared by Chef Jono at Gemelli – made with skill and a secret ingredient or two.


  • 60ml - Extra Virgin Olive Oil
  • 400g - Carnaroli Rice
  • 40g - Onion Confit
  • 400g - Prawns, Cleaned
  • 1L - Shellfish Stock
  • 400ml - Gemelli’s Napolitana Sauce
  • 250ml - Epicurean Chardonnay
  • 100ml - Gemelli’s Champagne Crema
  • 200g - Parmigiano Reggiano, Finely Grated
  • 60ml - Butter, Cubed
  • 15ml - Italian Parsley, Finely Chopped
  • 100g - Rosa Tomatoes, Halved
  • 10ml - Basil Leaves
  • Salt, To Taste


Heat the shellfish stock in a pot to a slow simmer. Pour the olive oil Into a large, wide pot and bring it to a medium high heat. Chop the prawns in half then add them to the oil and saute for 30 seconds until the prawns are slightly caramelised on both sides. Remove the prawn tails and drain them on kitchen paper.

Turn the heat of the pot down to medium then add the onion confit and the rice. Toast the rice and stir gently until the rice is hot to the touch. Add the Epicurean Chardonnay and stir well. Allow the wine to be totally absorbed by the rice, stirring only once. Add the napolitana to the pot and stir. Allow the napolitana sauce to reduce by half with the rice then add 1/3 of the shellfish stock. Stir well then allow the rice to cook over a medium heat until all of the stock has been absorbed by the rice. Now add half of the remaining stock and allow the stock to be totally absorbed by the rice.

Add the last part of the stock now into the pot along with the prawns & the Gemelli Champagne Crema. Allow the rice to cook until most of the stock has been reserved. The risotto must not be stiff, it must still be saucy.

Remove the pot from the heat then add the parmesan, butter, rosa tomatoes, parsley & basil leaves. Season well with salt. Vigorously stir the mixture briefly until the butter & cheese has melted and the rice is now creamy. Allow the risotto to rest for 1 minute.

Divide the risotto into 4 bowls and liberally grate some more Parmigiano Reggiano on top. Enjoy!

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