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Sunday, 28 October 2012

Asparagus and Prawn Risotto

Two things before I begin. Firstly and again - listen to your mates they know stuff. Secondly - hello stinky wee. A friend of mine told me about his favourite risotto which is an asparagus version - 500 gms blended into the stock, 500 gms added into the risotto at the end. Really good advice, I can see this working with a whole bunch of things eg, bulk garlic, corn, mushroom, lemon, seafood and cream like a bisque and so on. Cheers mate - (sorry I bastardised your simple idea).

1 kg asparagus
300 gms green prawns shelled (shells reserved)
2 shallots finely diced
2 cups aborrio rice
1 tbs butter
2 cloves garlic minced
1 clove garlic bashed
1 L chicken stock
1 cup Parmesan cheese
Salt and pepper
1 chilli sliced
1 lemon

Simmer the prawn shells in the stock for 5 minutes. While this is happening remove the woody ends from the asparagus and reserve, slice up half of the spears and the other half into big chunks. Strain the prawn stock and discard the shells, return the stock to the heat and place in the chunky asparagus and 1 half of the lemon whole. When the asparagus is becoming tender, remove the lemon then blitz it all with a hand blender. Be careful, it could get messy. You should end should end up with a thin asparagus soup. Place in the woody asparagus ends and the bashed garlic and return to a simmer. Go about making the risotto in the normal manner from this point, omitting the woody ends and bashed garlic. Slice the prawns reserving a few to cook in butter and garlic. When you are adding the last two ladles, thrown in the sliced asparagus, sliced prawns, Parmesan cheese, salt and pepper and the juice of the remaining lemon half - cover and rest for 5 or ten minutes. Add to bowls, top with more Parmesan, a whole prawn, sliced chilli and more lemon if required.

1 comment:

  1. My wiss already smells . . I was hoping two stinks added may trasform into olfactory silk.. I was so wrong.