Modern twists on time-honoured favourites.
Asparagus and prawn risotto
What you need
- [ ] 350 g Gran Gallo Arborio Risotto rice
- [ ] 50 g butter
- [ ] 30 g chopped onion
- [ ] 1 l chicken stock
- [ ] 1 glass of white wine
- [ ] 300 g prawns
- [ ] 16 asparagus spears cut into 4 cm pieces
- [ ] 4 slices of Parma ham
- [ ] each cut in 3 pieces
- [ ] 2 tomatoes
- [ ] basil
- [ ] salt and pepper
Proposed by: Gualtiero Marchesi
How to prepare:
Asparagus and prawn risotto: fry the chopped asparagus for 5 minutes in a knob of butter. Sauté the chopped onion in a heavy bottomed saucepan in 10 g of butter until softened but not coloured. Add the rice and cook for a further 2-3 minutes, then add ½ glass of wine and cook until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock where necessary.
Continue in this way for about 16 minutes, until the risotto is soft and tender, but with the grains still firm in the centre. Meanwhile, in another saucepan fry the shelved prawns and the ham with some butter for 2 to 3 minutes. Make a sauce with the chopped onion and prawn shells add the remaining wine, and chopped tomatoes and cook for 10 minutes.
Remove the risotto from heat and serve on 4 warmed plates. Garnish with the chopped asparagus. Cover with the sieved sauce and with basil, prawns and ham.