Easiest Way to Prepare Quick Risotto with mascarpone, lemon and king prawns

Risotto with mascarpone, lemon and king prawns.

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, risotto with mascarpone, lemon and king prawns. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Risotto with mascarpone, lemon and king prawns is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes yummy. They're fine and they look wonderful. Risotto with mascarpone, lemon and king prawns is something which I've loved my whole life.

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

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

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