Prawn risotto, umbrine and asparagus

It was my father's birthday. Visit to grocery shopp offered me the opportunity for a great fish dinner, followed of course by a cake :)

Still a good idea for an elegant and light (if you keep cake portion under control) every day dinner (ok maybe more weekend and weekly!).

Here what do you need!

Ingredients (6 people):

Risotto:

10 fresh prawn

160 gr rice (arborio or carnaroli)

1,7 L hot water

1 stick celery, 1 small carrot, 1 small onion

1 shallot

3 tbsp extravergin olive oil

3 cherry tomatoes

half glass white wine

splash of Cognac

fresh parsley

1/2 lemon zest

15 gr cold butter

pinch of salt

Umbrine:

1 big umbrine or one slice each (130-150 gr)

few basil leaves

30 cherry tomatoes

Asparagus:

300 gr asparagus (I used frozen asparagus, thawed)

30 gr diced pancetta

pinch of salt

1/2 tbsp extravergin olive oil

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First, you need to make the fish stock. Clean your prawn, put the prawns aside. In a big pot over high heat place the prawns' shells, carrots, celery and onion roughly chopped. Add the water. Cover and let simmer for 20-25 minutes. Once time is up, use a colander to separate the shells and veggies from your stock.

I've managed to buy the whole fish, and I sliced it at home (you ask at shop to do that for you).

From the whole fish I cut and put aside the head and the tail (awesome and enough for a 3 people lunch the day after!), and cut 6 slices.

Simply, put the slices on a baking tray, with basil leaves and tomatoes and just a drizzle of extravergin olive oil.

Oven 200°C for about 20 minutes.

Risotto and asparagus:

In a large pan, chopped the onion and let it stew with the oil and a bit of water for 5 minutes. In the meantime, in a small pan over high heat, put 1 tbsp of extravirgin olive oil, the tomotoes and 6 prawns; after no more than 10 seconds, toss the prawn, add the Cognac and if you can flame your prwan. When the 'fire' is off, toss and remove the prawns from the pan and leave close to the hob (in this way the won't overcooked and they will stay warm to garnish your risotto). The 'sauce' left in your pan will be the first stock you will add in the risotto.

So now you will have on, only the pan with the onion: 5 minutes should be up, so it's time to add the rice. Stir for a couple of minutes and then add the wine, keep stirring, add the 'sauce' from your prawns, pinch of salt and then one ladle at time your stock.

In the meantime take care of your asparagus. In a pan add the oil and pancetta, which needs to sweat for 5 minutes, then add the asparagus cut in half or three. They will be ready in 10 minutes.

In the last minute, add to your risotto the remaining 4 prawns roughly chopped. Switch off the heat, and add the lemnon zest and butter. Cover with a lid and let rest for a couple of minutes. Then stir, and add the fresh parsley (keep some for final garnishment).

Divide the risotto and asparagus in equal portions with the slice of umbrine, and enjoy!

I had this with a nice glass of white wine (yes the same I used for the rice) and a nice piece of cake!

For the occasion I've made the Heaven Cake!

If you wonder about how it tastes....its name should be enough ;)