Red Prawn and White Asparagus Risotto
A gourmet spring version of the prawn and asparagus risotto with our Carnaroli Classico from Lumellogno, fresh red prawns from Mazara del Vallo, white asparagus from Bassano del Grappa DOP, a pink-amber broth from the shells and peelings, an iced mantecatura with clarified butter and fresh dill to serve.
- Time: 90 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- fresh red Mazara del Vallo prawns, in the shell
- white asparagus from Bassano del Grappa DOP
- dry white wine
- shallot, finely chopped
- garlic clove, in its skin
- tablespoons extra virgin olive oil
- cold clarified butter for the mantecatura
- sprig fresh dill to serve
- small carrot
- Half a white onion
- bay leaf
- cold water
- Maldon salt or fleur de sel to serve
- freshly crushed pink pepper to serve