Prawn Risotto

Today I have tried a new type of risotto: A prawn risotto!!

Ingredients:
- 350 of risotto rice
- 25g of butter
- 1 onion
- 30cl of dry white wine
- 1 liter of broth of poultry
- 3 tablespoons of mascarpone (you can replace it by fresh creme)
- 20 prawns (can be replaced by gambas but not as ideal)
- olive oil
- 30g of parmesan
- 1/2 teaspoon of ginger powder (if using gambas)
- 1 teaspoon of curry powder (if using gambas)
- salt and pepper


Preparation:
1. If you are using gambas, you are going to make a marinade with the ginger, curry and a bit of olive oil, salt and pepper, in which you will put the gambas and let them 30 minutes to an hour in the fridge. However, if you are using nice prawns, the marinade is really not necessary and would 'waste' a bit the already fine taste of the prawns, which are already delicious to eat plain.
2. To the boiling broth of poultry, add the heads and tails of the prawns, as well as 10 cl of the dry white wine. Reduce the fire a bit.
3. For the risotto, in a different pan, mince the onion and sweat it with the butter.
4. Add the rice and let it cook slowly for 2 minutes.
5. Add the rest of the wine and let it cook until all the liquide has evaporated completely.
6. Then, add a laddle of broth (that you have sieved to take out the prawn heads and tails). Let the liquid evaporate once again, and add ladle by ladle of broth until the rice is cooked (the rice must be creamy but slightly firm at places).
7. When you believe that your rice is cooked, add little pieces of parmesan that you will let melt as well as the mascarpone.
7. Fry the prawns in a touch of olive oil (prawns cook very quickly).
8. Serve the rice and top with the prawns.
VOILA! :)

Tips: To sweat an onion, means to cook it in a pan with a bit of oil or butter without coloring it. The onion has to be cooked at a very low heat, it has to be stired from times to times, and the pan has to be covered.
Opinion: I really like this recipe, especially with prawns. It is better if the prawns are large because they will not break in peaces when you peel off their shells.
I Cook For...: Friends or guests!! The only thing about this recipe is that the risotto has to be served as soon as it is ready, therefore if you have guest you will not be able to really be with them when you are making the risotto. On the other hand, the risotto rice cooks rather fast so it is not necessary a problem.

Don't hesitate to leave comments, feedback and questions!