Recipe of Homemade Risotto with mascarpone, lemon and king prawns

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, risotto with mascarpone, lemon and king prawns. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Risotto with mascarpone, lemon and king prawns is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Risotto with mascarpone, lemon and king prawns is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have risotto with mascarpone, lemon and king prawns using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Risotto with mascarpone, lemon and king prawns:

1. Get 400 gr arborio or carnaroli rice
2. Get 12 raw king prawn tails
3. Take 1 lemon
4. Get Chives
5. Take 1 shallot
6. Get 1 table spoon mascarpone cheese
7. Make ready Oil
8. Get Glass white wine

Instructions to make Risotto with mascarpone, lemon and king prawns:

1. 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.
2. Toast the rice and then add it to the onions. Add a glass of white wine and cook until the wine evaporates
3. 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.
4. 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.
5. 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.

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