If you're planning on making the pasta recipe from my previous post, you'll have some mascarpone left over. There won't be enough for cheesecake, but you could do worse than stir it into a prawn and lemon risotto for a completely indulgent and elegant meal. This is seriously delicious, and might well become my go-to Friday night dinner party recipe for the summer when it's too unpredictable to barbecue. So, so good. I'd serve it with a Chenin Blanc and something fruity for pudding.
To serve 4, you'll need
2 generous knobs of butter
2 cloves of garlic, crushed
about 20 raw peeled prawns
One onion, finely chopped
a packet of arborio risotto rice
a glass of dry white wine
A litre of chicken or vegetable stock
40g frozen petit pois
two generous tbsp mascarpone
The zest and juice of one lemon
Two handfuls rocket leaves
Over a medium heat, melt one of the knobs of butter into a pan and add the garlic and prawns, cooking until the prawns turn pink and the garlic is fragrant. Once they're cooked, remove to a plate. Melt the other knob of butter in the pan, and gently fry the onion until translucent. Add the rice and stir to coat, before adding the glass of wine. Allow it to bubble up, and stir until the rice has absorbed the wine. You could add a teaspoon of dried italian herbs at this point. Add a ladleful of stock and stir until absorbed and continue to add stock until the rice is tender, about 18 mins. With the last ladleful of stock add the peas. Once the stock has been absorbed and the peas are cooked and bright green, you can turn down the heat and stir in the lemon juice and zest, the mascarpone, prawns and about half of the Parmesan. Stir well to melt the mascarpone and create the delicious creamy sauce. Serve to warm bowls and top with a sprinkle of rocket and some more Parmesan. Enjoy, it really is that good!