Asparagus and prawn risotto

• Serves: 2

Ingredients:

• 320 g Carnaroli rice
• 400 g asparagus
• 800 g prawns
• Salt to taste
• White pepper
• 1 shallot
• Olive oil
• 50 g white wine
• For the prawn stock:
• Prawns left from the recipe
• 1 carrot
• 1 celery
• 1 shallot
• White wine
• 2 spoons of olive oil
• Salt to taste

Instructions:

1. Remove the head of the prawns and the black line of the intestine. Cut the back of the prawn and take the flesh out.

2. Clean the other 4 prawns without removing the heads

3. Use the scraps of the prawns to make a stock: pour olive oil in a pot, place the heads of the prawns, the shells, the celery, the carrot and shallot.

4. Place on a medium height and simmer with white wine until reduced

5. Then add water, seal the pot, and cook at low heat for 10 minutes. Finally pass it through a sieve and leave it to one side.

6. In the meantime, prepare the asparagus: peel the asparagus, cut the lighter part. Chop thin slices of asparagus, and chop the raw prawns too. Leave to one side.

7. For the risotto: pour the olive oil in a pan, chop thin slides of shallots and fry on a slow heat . Add a splash of water and mix with a wooden spoon gently.

8. Melt the shallots and add the “Carnaroli” rice, toast the rice for some minutes, mix the rice with a wooden spoon. Simmer with white wine until reduced and add the strained prawn stock.

9. Slowly add ladlefuls of the stock to the rice for 15-20 minutes, allowing the rice to absorb the stock before adding more. When the rice is ready and creamy, add the asparagus and mix for 19-20 minutes. Cook for 5 minutes more, add salt and pepper to taste.

10. When the rice is almost cooked, add the prawns and mix. Turn off the heat, place the risotto in a platter, add the prawns with the head and the asparagus on the top.