Risotto with mascarpone, lemon and king prawns is the first thing that appears to most people’s thought when it comes to a perfect dish. Today, we are going to provide you procedures on preparing a tasty Risotto with mascarpone, lemon and king prawns.
We hope you got benefit from reading it, now let’s go back to risotto with mascarpone, lemon and king prawns recipe. To cook risotto with mascarpone, lemon and king prawns you need 8 ingredients and 5 steps. Here is how you cook it.
First of all, below are the ingridients that you should prepare to make Risotto with mascarpone, lemon and king prawns:
- Get 400 gr of arborio or carnaroli rice.
- Use 12 of raw king prawn tails.
- Prepare 1 of lemon.
- Prepare of Chives.
- Get 1 of shallot.
- Prepare 1 table spoon of mascarpone cheese.
- Take of Oil.
- Prepare Glass of white wine.
After readying the ingridients, now we are set to make our delightful Risotto with mascarpone, lemon and king prawns:
- 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..
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 ). Risotto with mascarpone, lemon and prosciutto. In a medium pot, heat the stock and the lemon peel over medium-low. Divide the risotto among bowls and top with the prosciutto and reserved herbs. This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Recipe : Risotto with mascarpone, lemon and king prawns
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