Variety to Serving Extraordinary Risotto with mascarpone, lemon and king prawns
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To make an extraordinary Risotto with mascarpone, lemon and king prawns, below are the ingridients required:
- Provide 400 gr of arborio or carnaroli rice.
- Provide 12 of raw king prawn tails.
- Prepare 1 of lemon.
- Provide of Chives.
- Prepare 1 of shallot.
- You need 1 table spoon of mascarpone cheese.
- Prepare of Oil.
- You need Glass of white wine.
After preparing the components, now you are good to cook your 5-star Risotto with mascarpone, lemon and king prawns by following the instructions below:
- Clean the prawn tails (e.g. remove the skin, head etc.) and leave the very end bit attached. Make an incision on the back of the prawn so it will open once it is cooked. Prepare a vegetable stock and if you have the prawns head and shells add it to the stock for extra flavour. Cut the shallots and fry with a little oil..
- Toast the rice and then add it to the onions. Add a glass of white wine and cook until the wine evaporates.
- Add a ladle of stock and keep adding until risotto is cooked. 3 minutes before rice is ready put the zest of 1 lemon and stir. In a pan put a table spoon of olive oil and cook the prawn for about 3 min turning them on each side..
- When the rice is cooked add 1 tablespoon of mascarpone cheese and stir vigorously then set a side for one minute. Add the juice from one lemon to the prawns and cook for further 30 seconds..
- To plate up, put risotto at the bottom then 3 prawns on the top with tails facing up. Scoop the lemon and prawns juice from the pan and add to the top followed by a bit of lemon zest and a sprinkle of chives..
Wash the prawns under cold water and dry with kitchen paper. Pour the oil into a pan and place over a medium heat. This risotto is very creamy and rich with just a hint of sharpness. The prosciutto adds a pleasant, delicate sweetness. It is important that the ham does not Leave it until the very last minute before placing the ham on top of the rice ( LISA BARBER ).
Recipe : Risotto with mascarpone, lemon and king prawns
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