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. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Risotto with mascarpone, lemon and king prawns is one of the most favored of current trending foods 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 that I’ve loved my whole life. They’re fine and they look fantastic.
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. Remove the pan from the heat. Add the lemon zest, three-quarters of the lemon juice, the parsley and mascarpone.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Make ready 400 gr arborio or carnaroli rice
- Get 12 raw king prawn tails
- Make ready 1 lemon
- Get Chives
- Get 1 shallot
- Take 1 table spoon mascarpone cheese
- Prepare Oil
- Get Glass white wine
Remove from heat and finely grate in lemon zest. Some lemon zest brightens the whole thing up and keeps the dish from feeling heavy. Serve with an extra dollop of mascarpone on top, some chopped chives, and lemon wedges for squeezing over. The mascarpone lends a great creaminess to this risotto and is combined with parmesan to give an extra bite.
Steps 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 broth used for the risotto is infused with lemon peels and a sprinkling of saffron. The saffron lends an extra flavor to the dish and contributes to the beautiful color. 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. Remove the pan from the heat.
So that’s going to wrap it up for this special food risotto with mascarpone, lemon and king prawns recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
