Recipes by Cullera de Boix

Risotto with prawns and beef jerky

Difficulty level: medium

Diners: 4

Preparation time: 1h 30'


  • 400 g of Carnaroli rice
  • 4 garlic cloves
  • 4 medium shallots
  • 2 tomatoes
  • 2 tablespoons of chopped parsley
  • 8 red prawns
  • 15 g of grated beef jerky
  • 1,200 ml of fish broth
  • 1 dash of extra virgin olive oil
  • 60 g of butter
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In a saucepan over low heat, heat a drizzle of olive oil.
Add the red prawns, brown them and set aside.
In the same oil, brown the chopped garlic and then the brunoised shallots.
Incorporate the chopped parsley and the previously grated tomato, and cook slightly.
Add the rice and stir for one minute.
Moisten with the broth.
After 9 minutes, add the butter and half of the beef jerky and stir.
Put the rice on a plate, place the prawns on top and sprinkle the remaining grated beef jerky.

The Italian way

The Cullera de Boix chef: a great expert in rice, even when cooking it the Italian way.

One of the products to which the Cullera de Boix restaurants have owed their great renown is rice. Their chef, Xavier Matarrodona, is an expert. And he not only proves this right with the paellas and the typical casseroles of our culinary culture, but also excels at making risottos, i.e. rice dishes cooked the Italian way, with butter and raring to stir. His suggestion for this month includes Mediterranean prawns and beef jerky, a Castilian sausage replacing the bresaola of the transalpine country.

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