Risotto Con Gamberi E Asparagi Recipe

Prepare stock

Keep 4.5 cups of chicken or vegetable stock hot in a saucepan over low heat for the whole cooking process.

In a large heavy-bottomed skillet or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and a pinch of salt; sweat until translucent but not browned, about 4–5 minutes.

Add the 2 tablespoons minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups rice and stir to coat the grains in oil and onion, toasting the rice for 1–2 minutes until edges become slightly translucent.

Pour in 1/2 cup dry white wine and stir continuously until the wine is almost completely absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow each ladleful to be mostly absorbed before adding the next. Continue this process for about 16–18 minutes, tasting for doneness: the rice should be al dente with a creamy texture.

While the risotto cooks, combine 1/2 cup tomato passata, 1 tablespoon tomato paste and 1/2 cup heavy cream in a small saucepan over low heat. Stir until warmed and smooth, about 3–4 minutes. Adjust acidity with 1/4 teaspoon sugar if needed and keep warm on very low heat.

Pat the prawns dry and season with 1/2 teaspoon salt, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon red pepper flakes (if using). Toss to coat.

In a separate sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the asparagus pieces and sauté for 2–3 minutes until bright green and just tender. Remove asparagus to a plate and keep warm.

In the same pan, add the seasoned prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Remove prawns and set aside with asparagus. Reserve any fond in the pan.

When the risotto is about 2 minutes from your desired doneness, stir in the warmed tomato cream mixture a little at a time until well combined and creamy. Taste and adjust seasoning with 1 teaspoon salt and 1/4 teaspoon black pepper divided as needed (use less if your stock/cheese is salty).

Add the cooked asparagus and prawns to the risotto, folding gently to combine and heat through for 1 minute so prawns do not overcook. If the risotto is too thick, loosen with a splash of hot stock or warm water to reach a creamy consistency.

Remove the pan from the heat. Stir in 2 tablespoons unsalted butter and 1/2 cup finely grated Parmesan cheese vigorously (mantecatura) to give the risotto a glossy finish.

Taste and correct final seasoning with additional salt, pepper or lemon juice if desired. Drizzle 1 teaspoon extra-virgin olive oil and sprinkle 2 tablespoons chopped parsley over the top before serving.