The new way cooking recipe Prawn and Asparagus Risotto with 13 ingredients and 10 stages of easy cooking, which is most delicious.
Without fail recipe ultimate Prawn and Asparagus Risotto easy, delicious, practical.
How are you all, now you get make recipe Prawn and Asparagus Risotto with 13 ingredients and 10 steps. Below this is how to make it, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 10 stages of easy cooking Prawn and Asparagus Risotto.
Ingredients for Prawn and Asparagus Risotto
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Needed : g/7oz raw tiger prawns/shrimp, in their shells.
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Prepare : cm/2in piece of celery.
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Prepare : bay leaf.
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Prepare : g/2oz/1/4 cup butter.
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Prepare : small onion, or two echalion (banana) shallots, peeled and finely sliced.
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Needed : thin asparagus, washed.
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Prepare : ml/17fl oz/generous 2 cups good-quality fish stock.
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Needed : g/5oz/2/3 cup arborio rice.
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Needed : small glass white wine.
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Needed : red chilli, seeded and finely chopped.
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Needed : zest and juice ½ lemon.
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Needed : grated Parmesan cheese, plus extra to serve.
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Needed : few sprigs of fresh dill (optional), and lemon wedges, to serve.
If all raw materials Prawn and Asparagus Risotto it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Process Cooking Prawn and Asparagus Risotto
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Place the prawns/shrimp in a pan, just cover with water, then cook on a medium heat for 4–5 minutes, until they turn pink. Remove from the pan with a slotted spoon and, when cool enough to handle, peel. Retain the stock..
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Set aside the peeled prawns/shrimp, and return the shells to the pan containing the water. Add the celery, if you have it, and a bay leaf, then boil the liquid until it has reduced to about 100ml/31/2fl oz/scant ½ cup..
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Meanwhile, prepare all the other ingredients – once you start cooking the risotto you can’t wander off. In a large pan, gently sauté the sliced onion (or shallot) in half the butter for about 15 minutes, until translucent and soft. Make sure they don’t brown at all..
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To prepare the asparagus, bend the stalks to remove the woody bottom part – it should break at the right point. Cut off the heads, then slice the stalks into rounds. Fry the asparagus heads in 5ml/1 tsp of the remaining butter for 1 minute, until just tender..
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Scoop out the prawn/shrimp shells, celery and bay leaf from the reduced liquid, then add the fish stock. Heat to simmering point, then reduce the heat to low..
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Add the rice to the pan containing the onions and cook, stirring, until the rice is shiny. Pour in the wine and simmer, still stirring, until it has totally evaporated..
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Start to add the hot stock, a ladleful at a time, stirring continuously. When each ladleful is absorbed, add the next. This will take about 20–30 minutes in total, until the rice is cooked al dente. Halfway through this process, add the sliced asparagus stalks..
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When the rice is cooked, the risotto should still be slightly soupy – test by drawing draw the spoon through it and looking for a wake that holds for a few seconds..
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When you are there, add the prawns/shrimp, chilli, lemon juice and zest, the remaining butter and a handful of Parmesan. Stir through, on the heat, adding another half-ladle of stock if needed to keep the creamy texture..
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Let the risotto stand for a few minutes, then ladle on to warmed plates, top with the asparagus heads, a scattering of fresh dill, and a little more Parmesan. Serve with lemon wedges for squeezing over..
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