Lemon and Prawn Risotto

Lemon and shrimp risotto is a typical italian dish. Fresh and light, very flavoursome. The parmesan cheese add a new layer of flavour that marries the shrimps and the salmon together.

Portion for 3 people:

• 300 gr of rice
• 250 gr of king prawns
• 2 lemons
• 2 tbsp of butter
• 2 tsp chilly shrimp paste
• 1 vegetable stock cube
• 200 gr f parmesan cheese
• 100 gr of salmon
• Yellow food colouring

Add part of the cheese (around 30 gr) on a non-stick pan at medium heat. Once the cheese has melted use a spatula to take the cheese off the pan and plate it on the bottom of a glass. Wait for it to cool down.

Add the cheese, a pinch of salt and pepper, salmon and some grated lemon peel and mix using a mixer.

take a small amount of the mixed cream and pour a drop of yellow food colouring, mix well.

Prepare 1.5L of stock by pouring a vegetable stock tube in the water and a peel a lemon (or a lime) and add it to the water. Wait for it to boil.

Melt a tablespoon of butter in a big pan, add the shrimps and cook them for around 3 minutes.

Put aside the cooked shrimps and start again by melting some butter in the pan. once full melted add the rice and toast it for a couple of minutes. Pour 2 tbsp of white wine and let it evaporate.

Cook the rice by adding a cup of vegetal broth. Add another cup once the previous broth is evaporated.

When the rice is almost cooked add 2 tbsp of lemon juice, the shrimp chilly paste e the cooked shrimps. Cook for another 5 minutes and add salt and pepper if needed.

Using a brush spread the yellow cream before adding the food. Place the cheese basket and the round shaped mould, pour the rice in the mould and the cheese and salmon in the basket. Garnish as preferred.