Prawn, Asparagus and Saffron Risotto
- 1/3 cup extra-virgin olive oil
- 14 ounces carnaroli rice
- 4 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pinches saffron threads
- 2/3 cup white wine
- 2 1/2 cups fish or vegetable stock
- 10 green prawns, peeled and cleaned
- 15 asparagus spears
- 3 ounces butter
- 1 tablespoon chopped parsley leaves
- Sea salt
In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Stir everything in together and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.