Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, risotto with mascarpone, lemon and king prawns. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Risotto with mascarpone, lemon and king prawns is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Risotto with mascarpone, lemon and king prawns is something which I’ve loved my whole life. They are nice and they look wonderful.
Heat half the oil in a medium saucepan over a medium heat. Heat the remaining oil in a large frying pan over a high heat. Season risotto with salt and pepper and stir in shrimp.
To get started with this particular recipe, we have to prepare a few ingredients. You can have risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Make ready 400 gr arborio or carnaroli rice
- Take 12 raw king prawn tails
- Make ready 1 lemon
- Prepare Chives
- Take 1 shallot
- Make ready 1 table spoon mascarpone cheese
- Make ready Oil
- Get Glass white wine
Turn the prawns over so they cook on both sides, and when they're done, add the mascarpone and fold it in. Remove the pan from the heat. Add the lemon zest, three-quarters of the lemon juice, the parsley and mascarpone. Season with salt and pepper and keep warm while you cook the prawns.
Instructions to make 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.
In a medium pot, heat the stock and the lemon peel over medium-low. In a round-bottom pan or large skillet, heat the olive oil, two turns of the pan, over medium-high. Risotto needs to be made with risotto rice (Arborio rice) because it's extra starchy and this is what makes risotto beautifully creamy without the use of cream. Heat a wok or large frying pan over a very high heat. Spoon the risotto into warm bowls, top with the prawns and scatter over the parsley to serve.
So that’s going to wrap this up with this special food risotto with mascarpone, lemon and king prawns recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
