ASPARAGUS AND SHRIMP RISOTTO, A DELICIOUS COMBINATION FOR A FANTASTIC FIRST COURSE.

EASPARAGUS AND SHRIMP RISOTTO, A DELICIOUS COMBINATION FOR A FANTASTIC FIRST COURSE.
English Speaking Success: This channel focuses on the preparation of simple and quick dishes, with particular attention to the correct pronunciation of ingredients and culinary techniques. Additionally, the channel offers a series of videos that illustrate culinary vocabulary in English 1.

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contents asparagus and prom risoto is a
refined first course characterized by
the presence of two ingredients much
loved for their
delicacy an ideal recipe for a dinner
with friends or a romantic dinner for
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two ingredients 3 12 G of carnaroli rice
10 to 12 asparagus eight prawns one
clove of garlic white wine 1 and a half
L of prawn broth extra virgin olive oil
salt white
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pepper average execution preparation
time 20 minutes cooking time 25 minutes
portions
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four asparagus and pra risoto is a
recipe car ized by a very successful
combination in which a classic first
course of spring Cuisine asparagus
risoto meets another much-loved
ingredient the procedure for preparing
the asparagus and pra risoto is quite
simple and what makes the dish special
is cooking the rice in the prawn broth
which with its intense flavor enhances
the sweetness of the
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shellfish when planning the cooking time
for the asparagus and prom risoto also
keep in mind the time needed for the
broth about an hour if you have not
already prepared it
previously for the rest the recipe is
not difficult and is an excellent idea
for a dinner with friends or a special
occasion as it allows even the less
experience to prepare a great Seafood
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risoto to make the asparagus and prom
risoto start by preparing the prom broth
following our recipe remove the head and
shell remove the casing with a toothpick
or a small knife and keep the pulp of
the shellfish that you will use for the
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risoto proceed by cleaning the asparagus
eliminate the Woody end part cut the
stem into rounds and keep the tips
intact in a rather large saucepan Brown
the garlic clove with the asparagus
slices and hold tips in a little
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oil season with salt and pepper mix
delicately and when they are tender
remove the tips which you will keep
aside for the final garnish and remove
the garlic clove then toast the rice in
the casserole with the sliced asparagus
stalks add white wine and proceed with
cooking as usual pouring in a little
broth at a time when the previous one
has been
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absorbed at the end of cooking remove
from the Heat and move on to creaming
add a drizzle of oil the asp arus tips
and the peeled prawns at your choice you
can leave the prawns whole or cut them
into pieces to divide them better in any
case they will cook with only the
residual heat of the
risoto mix cover and leave to stir for a
few
minutes divide the asparagus and pra
risoto between individual plates
complete with freshly ground pepper to
taste and serve immediately
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