Risotto with Prawns, Asparagus and Saffron
The festive spring version of prawn and asparagus risotto with our Carnaroli Classico from Lumellogno, the freshest king prawns, DOP saffron threads from Aquila or Sardinia in a cold infusion, a saffron bisque from the shells, green asparagus from the Novara plain for contrast, and a yellow, creamy mantecatura with unsalted butter and Grana Padano DOP.
- Time: 95 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico rice by Acqua e Sole
- the freshest king prawns, shell and head on
- DOP saffron threads from Aquila or Sardinia
- tablespoon warm water for the infusion
- green asparagus
- dry white wine
- shallot, finely chopped
- garlic clove, in its skin
- tablespoons extra virgin olive oil
- unsalted butter for the mantecatura
- grated Grana Padano DOP
- small carrot
- Half a white onion
- bay leaf
- cold water
- Fine salt and freshly ground white pepper to taste
- Raw extra virgin olive oil to serve, to taste