Prawn and asparagus risotto
With Laurent Loudeac
Time: 40 mins
Cost per serve: $5.00
200g risotto rice (arborio)
20 prawns cutlets, shelled and cut in 1/2
12 asparagus: Cut the asparagus 3/4 down from tip, then slice a 5cm piece up to the base of the tip. Blanche the tip in salted water for 3/4 min then refresh in ice water to stop the cooking process.
1 onion chopped
2 garlic cloves
Water or chicken stock
Chopped parsley or dill
2 Tbsp olive oil
In a pot warm oil up and add onion, then asparagus pieces and rice, and stir for 30 seconds.
Add water just to cover and cook slowly. Keep topping with water as it gets absorb by the risotto.
Halfway through add the prawn and keep cooking until the rice is no longer crunchy, be careful as there is a fine line between slightly crunchy and overcooked/sludge.
Finish with a touch of cream, chopped parsley and season to taste. Spoon equally into 4 bowl and stick 3 tips per portion in the risotto slightly sticking out. Sprinkle parmesan and serve straight away.
(TX: 24 October 2011)