Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, risotto with mascarpone, lemon and king prawns. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy - Its bright flavor makes a perfect vegetarian entrée or a delicious side dish. I just made risotto with asparagus and mascarpone but I love the addition of the lemon and saffron. A quick and easy Lemony Courgette & King Prawn Risotto recipe, from our authentic Italian cuisine collection.
Risotto with mascarpone, lemon and king prawns is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Risotto with mascarpone, lemon and king prawns is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you cook that.
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
- Prepare Oil
- Take Glass white wine
Heat the butter in a large heavy-bottomed pot over medium heat. Sauté the lemon pieces quickly and add the rice. The most simple of seafood risottos, yet so elegant. Lemons are a popular pairing with seafood in Italy, especially along the Amalfi coast.
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.
The most simple of seafood risottos, yet so elegant. Lemons are a popular pairing with seafood in Italy, especially along the Amalfi coast. 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.
So that’s going to wrap this up with this exceptional food risotto with mascarpone, lemon and king prawns recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
