A zesty twist on an Italian classic. This risotto is made extra special with our creamy Mascarpone stirred through right before serving!
| 125g | Mascarpone |
| 6 cups | vegetable or chicken stock |
| pinch of saffron | |
| 2 tbsp | olive oil |
| 3 | shallots (diced) |
| 2 cloves | garlic (crushed) |
| 2 cups | Arborio rice |
| salt and pepper | |
| 1/2 cup | dry white wine |
| 1 | lemon (zested and juiced) |
| 250g | cooked prawns |
| 2tbsp | parsley (chopped) |
| 1 | In a medium saucepan, heat the stock and saffron over medium-low heat. Cover and keep warm. |
| 2 | In a large frying pan, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook until translucent, for about 1 minute. Season with salt and pepper. |
| 3 | Add the wine and cook until evaporated. Add a ladle-full of stock at a time and cook until evaporated, stirring frequently. Add the last of the stock and the lemon zest, and cook until evaporated. Add the prawns to heat through. Taste the rice to see if it’s done. If needed, add additional stock and cook for a bit longer. It should have a bite to it, but be creamy in texture. |
| 4 | Remove from heat and stir in lemon juice and mascarpone to make the risotto extra creamy. Season with extra parsley and serve hot. |
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