Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, risotto with mascarpone, lemon and king prawns. It is one of my favorites food recipes. For mine, I’m gonna 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 popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Risotto with mascarpone, lemon and king prawns is something which I have loved my entire life. They’re nice and they look wonderful.
Add the lemon zest, three-quarters of the lemon juice, the parsley and mascarpone. Heat the remaining oil in a large frying pan over a high heat. Pour over the remaining lemon juice. Season risotto with salt and pepper and stir in shrimp.
To get started with this particular 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 can achieve that.
The ingredients needed to make Risotto with mascarpone, lemon and king prawns:
- Take 400 gr arborio or carnaroli rice
- Prepare 12 raw king prawn tails
- Get 1 lemon
- Take Chives
- Make ready 1 shallot
- Take 1 table spoon mascarpone cheese
- Get Oil
- Take Glass white wine
Serve with an extra dollop of mascarpone on top, some chopped chives, and lemon wedges for squeezing over. Increase the heat and bring to a boil, stirring often. 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.
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.
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. Peel the prawns/shrimp and reserve the heads and shells. Remove the black vein from the back of each prawn. then wash and dry on absorbent paper towels. Heat a large pan or pot and melt half of the butter over medium heat.
So that is going to wrap this up with this special food risotto with mascarpone, lemon and king prawns recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
