Hey everyone, I hope you’re having an incredible day today. Today, we’re going 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 unique. 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.
Risotto with mascarpone, lemon and king prawns is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Risotto with mascarpone, lemon and king prawns is something which I’ve loved my whole life.
To begin 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 it.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Take 400 gr arborio or carnaroli rice
- Get 12 raw king prawn tails
- Take 1 lemon
- Make ready Chives
- Make ready 1 shallot
- Make ready 1 table spoon mascarpone cheese
- Get Oil
- Take Glass white wine
Wash the prawns under cold water and dry with kitchen paper. Pour the oil into a pan and place over a medium heat. Learn how to prepare this Risotto with Lemons and Mascarpone Cheese recipe like a pro. Heat the butter in a large heavy-bottomed pot over medium heat.
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.
Sauté the lemon pieces quickly and add the rice. This risotto is very creamy and rich with just a hint of sharpness. The prosciutto adds a pleasant, delicate sweetness. 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.
So that’s going to wrap it up for this exceptional food risotto with mascarpone, lemon and king prawns recipe. Thank you very much for reading. I’m sure that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!
