Two fine foods are in 听season right now: B.C.听spot prawns and asparagus. In today鈥檚 recipe, I鈥檝e combined the two and served them on a popular dish: Risotto.
Risotto is a marvellous creation that starts with plain rice. But when saut茅ed, flavoured, simmered and patiently stirred, it听magically transforms into something rich and creamy that pairs well with prawns and asparagus.
The stubby varieties of rice used for risotto absorb less liquid during cooking because of their high starch content. You鈥檒l find this rice at supermarkets and delis. Sometimes it will simply be labelled 鈥渞isotto rice鈥� or 鈥淚talian rice.鈥� Other times, the package will denote the variety of rice it is, such as arborio (perfect for risotto).
Buttery and succulent spot prawns are the largest of the seven shrimp species harvested off the B.C. coast. They can be purchased at some supermarkets and seafood stores. Call ahead to to see if they are available.
You鈥檒l see fresh spot prawn tails for sale and/or whole-live or recently-live ones. They鈥檒l be expensive, so when purchasing make sure they鈥檙e in prime condition.
I used spot prawn tails in my recipe. When buying, opt for bright-looking, firm tails that have few or no black spots and smell of the sea. It鈥檚 best to cook them the day of purchase, but if kept well-chilled in the refrigerator, you could store them one day.
B.C. asparagus is available at some supermarkets and farm markets. The best spears will be smooth and firm and have tightly closed tips. For the ultimate taste, cook the day of purchase. But, if need be, it could be stored a few days in your refrigerator crisper sealed in a plastic bag. Wash the听asparagus well just before using.
My recipe, which serves two, is听lengthy and that鈥檚 because I鈥檝e broken it into two parts. The first part tells you how to get the prawns and asparagus oven-ready, all set to broil when the risotto is done and keeping warm. The second part tells you how to cook the risotto and finish the dish.
Above are instructions on how to butterfly a prawn. Exposing the flesh this way and leaving the shell on makes for an attractive presentation and easier eating. Cooking with the shell on also gives the prawns an even more robust flavour.
听
Risotto with Broiled Butterflied Spot Prawns and Asparagus
In this divine recipe for two, risotto is lusciously topped with prawns and asparagus. You get the latter two items oven-ready ahead of time and when the risotto is ready and keeping warm, broil them a few minutes, until cooked. This recipe could be doubled.
Preparation: 60 minutes
Cooking time: About 40 minutes
Makes: two servings
听
For asparagus and prawns
8 asparagus spears, tough lower stems snapped off or trimmed
12 to 16 spot prawn tails (see Eric鈥檚 options)
2 Tbsp butter
2 Tbsp chicken or vegetable stock
1 Tbsp lemon juice
1/4 tsp paprika
1/8 tsp ground cayenne pepper
1 small garlic clove, minced
Bring a wide, shallow pan of water to a boil. Add asparagus and cook three minutes, or until bright green and just tender. Drain water, cool asparagus with ice-cold water, and drain again. Set asparagus aside.
To butterfly the prawns with the shell on, use kitchen scissors to make a deep lengthwise slit along the back of each prawn to expose the flesh. Remove dark intestinal vein, if there is one. Spread prawns open and set flesh down on a work surface. Press on them to flatten.
Set the prawns, flesh side up, in a large ovenproof skillet or 13- x-9-inch baking dish. Put the asparagus in and around the prawns. Set the skillet in the refrigerator until needed below.
Place the butter, stock, juice, paprika, garlic and cayenne in a small pot and set aside until needed below.
听
For the risotto and to finish
3 cups chicken or vegetable stock
1 Tbsp plus 1 tsp olive oil
1/2 cup finely diced onion
1 small garlic clove, minced
3/4 cup risotto rice
1/4 cup white wine
鈥� salt and white pepper to taste
2 to 3 Tbsp freshly grated Parmesan cheese (not the dried, powdered type)
1 Tbsp chopped Italian parsley
鈥� lemon slices, for garnish
听
Place the stock in a small pot and set over low heat.
Heat the oil in a second, medium-sized pot (mine was 8-inches wide) and set over medium, to medium-high heat. Add the onion and garlic and cook and stir until tender, about four minutes. Add the rice and cook, stirring, for three to four minutes, until the rice has a slightly nutty, toasted aroma.
Pour in the wine and cook until the wine is almost fully absorbed by the rice. Add 1/2 cup of the stock, bring it to a slow simmer, lowering the heat as needed to maintain that slow simmer (very small bubbles should just break on the surface). Simmer and occasionally stir until that stock is almost fully absorbed by the rice.
Add the remaining stock, 1/2 cup at a time, cooking and stirring until the liquid is almost absorbed each time before making the next addition. (You may not need quite all the stock to cook the rice. Total cooking time will be about 30 minutes).
When the rice is halfway cooked, set an oven rack six inches underneath your oven鈥檚 broiler. Preheat the broiler. Take prawns and asparagus out of the refrigerator.
Set the pot with stock/butter mixture over medium-high heat. Cook until the butter is just melted, and then spoon the butter mixture over the prawns and asparagus.
Taste the rice, and when tender and creamy, stir in Parmesan cheese and season with salt and pepper. Cover and keep risotto warm on low heat while you broil the prawns and asparagus.
Broil the prawns four minutes, until they are just cooked through and asparagus is hot.
Divide the risotto between two听warmed, shallow serving bowls.听Divide and arrange the prawns and asparagus on top of听the risotto. Drizzle some of the听pan juices over prawns and听asparagus. Garnish with lemon slices, sprinkle with parsley and serve.
Eric鈥檚 options: When spot prawns are unavailable, you could try another type of raw, medium- to large-sized prawn in this recipe.
Eric Akis is the author of eight cookbooks. His columns appear in听the Life section Wednesday and听Sunday.
