Lemon risotto with tiger shrimps
Another risotto recipe. This time with a lemon flavor, large fried prawns and soft mascarpone.
Cooking time: 30 min.
Number of servings: 4
- Arborio rice, 200 gr.
- Parmesan cheese, 15 gr.
- Mascarpone cheese, 100 gr.
- Tiger shrimps, 12 PCs.
- Dry white wine, 50 ml
- Onion, 1 PC.
- Egg, 1 PC.
- Garlic, 2-3 cloves
- Lemon, 0.5 PCs.
- Black pepper, vegetable oil, salt
Boil a water. Peel the shrimp from the shell and esophagus, grate the zest from the lemon, squeeze the juice, grate the Parmesan on a small grater, cut the parsley finely, separate the egg yolk (the egg white will not be needed). Finely chop the garlic.
Heat a little vegetable oil and fry the onion and garlic for a minute on high heat.
Add the wine, evaporate for half a minute, add the rice, fry for a minute.
Pour 500 ml of hot water, bring to a boil and cook over low heat, stirring occasionally for 15-20 minutes until the preferred stage of rice readiness. If the water has boiled off earlier, add a little.
Mix the egg, lemon juice, zest, Parmesan and Mascarpone.
Adding cheese mixture to rice, salt, pepper to taste, mix, warm for two minutes and remove from the heat.
In a separate pan, fry the prawns in a small amount of oil for two minutes on high heat. Salt to taste.
Put the risotto on a plate, top with the shrimps, garnish with parsley and serve.