Asparagus and prawn risotto

Try this new asparagus and prawn risotto recipe our Italian chefs have just created.

    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.