Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, risotto with mascarpone, lemon and king prawns. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Risotto with mascarpone, lemon and king prawns is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Get 400 gr arborio or carnaroli rice
- Take 12 raw king prawn tails
- Prepare 1 lemon
- Take Chives
- Prepare 1 shallot
- Take 1 table spoon mascarpone cheese
- Take Oil
- Make ready 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 for this special food risotto with mascarpone, lemon and king prawns recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
