An Italian-inspired Dinner Part 3: Lemon Tiger Prawn Risotto with Mascarpone and Parmesan

SO we've had dessert and an appetizer. Now it's time for our entree. As I wrote before, I was inspired by the Amalfi Coast. Everything we ate there had either seafood or lemons (or both). I know a lot of people are scared of making risotto. I'm a big fan of Master Chef and Top Chef and on both it's always the disaster dish that goes terribly wrong. But don't let that get you down. Just remember the golden rule of risotto: never leave its side and keep stirring. Stirring is so important because it massages all the lovely starchiness out of the rice. In other words, the more you stir, the creamier it gets.










Lemon Tiger Prawn Risotto with Mascarpone and Parmesan (serves 4)

250-300g (8-10 oz) tiger prawns (about 3-4 prawns/person) fresh or frozen
1 1/2 liters (6 cups) water 
2 1/2 Knorr Fond du Chef Chicken or Vegetable cubes
2 lemons--1 peeled (yellow part only), 1 zested and juiced
2 tablespoons olive oil 
2 large shallots, finely chopped
1 large clove garlic, finely chopped
3 3/4 dl (1 1/2 cups) arborio rice
Salt and pepper 
1 1/4 dl (1/2 cup) dry white wine
3 rounded tbsp. mascarpone cheese 
100 g (1 cup) freshly grated Parmigiano-Reggiano, plus more for garnish 
Basil, torn for garnish

1. If you're using frozen prawns, place them in a bowl with hot water to thaw them and change the water as it cools. Once thawed, place the prawns on paper towels to absorb the excess water.

2. In a pot, heat the stock and the lemon peel until they start to boil. Turn the burner down to medium low to keep warm. 

3. In a round-bottom pan or large skillet, heat the olive oil over medium-high. Add the shallots and garlic and stir until softened.

4. Add the rice and stir until coated. Add salt, pepper and wine and stir until wine has evaporated.

5. Add about 2-3 dl (1 cup) warm stock and cook, stirring frequently, until almost evaporated (about 3 min). Don't add the lemon peel from the stock.

6. Add 5dl (2 cups) more stock and cook, stirring frequently, until almost evaporated (about 6 minutes more). 

7. Add another 5dl (2 cups) stock and the lemon zest and stir for 2mins. Add the prawns and continue stirring until the stock has almost evaporated. 

8. Taste the rice. If it's tender but still has a bite to it, stir in the lemon juice, mascarpone and Parmigiano-Reggiano. If not yet tender, continue adding stock as above. Season with salt and pepper and stir in some of the remaining stock if the risotto isn't saucy enough. 

9. Garnish with basil and more grated cheese.