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Boštjan Trstenjak (Cubo)

A waiter holds a plate in his hand. On the plate, there is risotto with shrimp neatly arranged on top. Smoke is rising from the plate. The background is dark.

© Cubo

  • Čas:

    0:45 h

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Chef Boštjan Trstenjak from the Cubo restaurant shared with us this super easy (and equally wonderful) recipe for a summer risotto, which will bring the holiday atmosphere to our home table even after the vacations are over. Hint: for fresh prawns, head to the fish market at the Ljubljana Central Market!


For the lemon water:

  • 250 g water
  • Zest of one lemon

For the risotto:

  • 600 ml fish stock
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 300 g rice (Arborio or Carnaroli)
  • 110 ml dry white wine
  • A pinch of salt
  • Pepper to taste
  • 100 g cold butter
  • Zest of one lemon
  • Cleaned prawn tails


Prepare the lemon water by simmering the water and lemon zest for 10 minutes.

Now, let's make the risotto: start by bringing the fish stock to a boil.

In a separate pot, heat the butter and olive oil, then sauté the rice until coated, and deglaze with white wine. Season with salt and a bit of pepper. Once the wine evaporates, begin adding the hot fish stock to the rice. Add one ladleful at a time, stirring until the rice absorbs the liquid. Repeat until all the stock is used, then continue adding the lemon water in the same manner, one ladleful at a time.

When the rice is cooked, remove it from the heat and stir in the cold butter and lemon zest. Cover and let it rest for a few minutes. Meanwhile, sauté the prawn tails in butter.

To serve, spoon the risotto onto plates and top with the sautéed prawn tails.