Description
Instructions
Prawn and Wild Mushroom Risotto with a Parmesan Crisp
- To make the Parmesan Crisp, sprinkle an even thin layer of grated parmesan on a cold nonstick pan. Place the pan on low-medium heat until the cheese melts and let dry for about a minute (you will notice bubbles of steam).
- Remove pan from the heat and let cool for 2 minutes. The crisp should start to solidify. Gently remove from the pan and transfer on to a cold plate.
- Moving on the the Risotto, heat 1 tbsp. olive oil in a sauté pan. Add mushrooms, a pinch of salt and pepper. Sauté for 5 minutes, adding 30g butter & garlic at the last minute. Remove from heat and set aside.
- Heat 1 tbsp. olive oil in a pan. Add in the chopped onion and sauté for 3 minutes, stirring frequently. Add the risotto rice to the onions and sauté for 1-2 minutes, stirring often.
- Heat the chicken broth in a separate pan over stove top. The broth should be heated through but not boiled. Add the warm broth to the rice – one cup at a time. Add a cup and cook for a minute or so, stirring often. Repeat this process with the remaining broth over the course of 8-12 minutes. Once the rice has reached the desired consistency, add the mascarpone cheese, grated parmesan, and the chopped chives. Stir together, folding in the sautéed mushrooms.
- In a separate pan, heat 1 tbsp. olive oil. Add the prawns (seasoned with salt and pepper) and sauté for 1-2 minutes. Flip the prawns and add the lime leaves and 30g butter. Sauté for 4-5 minutes, stirring occasionally.
- Place the risotto in the serving bowls and top with the prawns. Add the parmesan crisp on top of the risotto. Decorate with lime leaves, sliced earlier.
- Lightly toast the Garlic-Swirl Rolls and serve on the side.
