Red risotto, grilled prawns, and green asparagus
Red risotto, grilled prawns, and green asparagus
Serves 4
Preparation
- For this recipe, use the Wok Ring and a cast iron wok or pan in the lower position on the left side. On the right side, use the Churrasco frame.
- Light the Braaimaster and slide the coals (as soon as they form) under the wok. Allow 30–45 minutes for the coals to form. So light the fire before you start cutting and preparing the marinade. It's just as nice to have a fire going.Â
- Mix the ingredients for the marinade and add the prawns. Make sure all the prawns are nicely coated with the marinade.Â
- Chop the onion and finely chop the garlic. Fry them in the wok with some olive oil until translucent. Â
- Add the Arborio rice. Allow a generous handful per person. When the risotto is translucent, add the halved cherry tomatoes. Fry them briefly and then deglaze the risotto with a dash of white wine. Allow it to evaporate almost completely.
- Add the canned tomatoes to the risotto and stir until the liquid has been absorbed into the risotto.Â
- Then add 2 ladles of hot broth to the pan and stir until the broth is absorbed by the rice. Continue adding broth and stirring until the liquid is absorbed.
- When the rice is al dente, stir in the juice of half a lemon, a handful of torn basil, the butter, and Parmesan cheese. Let the risotto rest for 5 minutes. Taste and season with salt and pepper if necessary. Finally, stir in the basil.
- Remove the wok with the risotto from the ring and remove the ring. If necessary, place the wok on the work surface in front of the Firebox to keep it warm.Â
- Place the grill rack on the lowest level on the left side for grilling the asparagus. Slide as many coals as possible under the rack for high heat. Cut off the bottom ends of the asparagus. Brush them with a little olive oil and grill them on the rack until they have nice grill marks.Â
- Thread the prawns onto the skewers and place them on the Churrasco frame in the middle position on the right-hand side. Grill the prawns for about 5 minutes until they are nicely browned.Â
- Remove the asparagus from the Braaimaster and drizzle with a little olive oil, sea salt flakes, and lemon zest.Â
- Remove the prawns from the Braaimaster and sprinkle with some lemon zest for a nice color and a touch of freshness.Â
- Fill the plate with a generous scoop of risotto, drizzle with olive oil and some grated Parmesan cheese, and add the asparagus and prawns.
Ingredients
Marinade for the prawns
- Olive oil
- Lemon zest and juice
- Gochugaru (chili flakes) to taste
- Garlic
- Salt and pepper
Risotto
- 2 tablespoons olive oil
- 1 onion
- 2 stalks of celery
- 2 cloves of garlic
- Arborio rice (4 generous handfuls)
- Handful of cherry tomatoes
- 1 glass of dry white wine
- Canned San Marzano tomatoes
- Vegetable broth
- Lemon juice and zest
- 2 tablespoons butter
- Salt and pepper (preferably salt flakes)
- Fresh basil
- Parmesan cheese
- Asparagus