With autumn approaching, our darker tastes also need a new awakening. For this, we have selected a delicious risotto recipe for you. The recipe comes from the risotto-themed cookbook “i Risotti” by the renowned Italian rice producer Riso Gallo: The best Risotti in the World”, a collection of risotto recipes from the best restaurants around the world.
The risotto recipe below comes from the mouth of Massimo Bebber, head chef at Le Cirque restaurant in New York. Enjoy your meal!
Lemon risotto with king prawns and asparagus for 4:
- 200 g risotto rice
- 10 g shallots
- 0,75 l vegetable broths
- 40 ml lemon juice
- 60 ml cream
- 10 g butter
- 20 g extra virgin olive oil
- laimikoort
- saline
- 12 king prawns
- 12 sparglit
- grated rind of 2 lemons
- 10 g paprika powder
- rosemary
- Thyme
- hernekaunu
Preparation
Fry the cleaned king prawns in extra virgin olive oil with the rosemary and thyme for 5-6 minutes. Cut off the ends of the asparagus, blanch them in boiling water and fry quickly in the olive oil. Garnish the asparagus spears (e.g. with vegetable peel) and leave them in the ice water to twist.
Chop the shallots and brown them in extra virgin olive oil. Add the risotto rice and heat. Be careful not to scorch the rice! Add the lemon juice and the cream and continue to cook the mixture over low heat. Pour the hot vegetable stock over the rice mixture and heat until all the stock has been absorbed into the rice. Then remove the mixture from the heat, season with salt and add the butter and lime zest to the risotto mixture. To serve, place 3 king prawns, 3 asparagus spears, ribbed asparagus spears and pea pods on each risotto portion. Sprinkle paprika and grated lemon zest on top of the finished risotto. Voila!
