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Red risotto, grilled prawns and green asparagus
For 4 persons
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For this recipe, use the Wok Ring and a cast iron Wok or pan in the bottom position on the left side. On the right side, use the Churrasco frame.
Light the Braaimaster and slide the coals (as they emerge) under the wok. Allow 30 - 45 minutes for the coals. So light the fire before you start slicing and preparing the marinade. Just as nice a fire there.
Mix the ingredients for the marinade and add the prawns to it. Make sure all the prawns have a nice coating of the marinade.
Chop the onion and finely chop the garlic. Sauté these in the wok with some olive oil until translucent.
Add the Arborio rice. Count a generous handful per person. When the risotto is translucent, add the halved cherry tomatoes. Fry these for a moment and then you may deglaze the risotto with a splash of white wine. Let it evaporate almost completely.
Add the canned tomatoes to the risotto and stir until the liquid has soaked into the risotto.
Then spoon 2 tablespoons of hot broth into the pan and let the broth be absorbed by the rice while stirring. Keep 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. 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 just in front of the Firebox to keep it warm.
On the left side, place the grate on the lowest level for grilling asparagus. Slide maximum coals under the grate for plenty of heat. Cut the lower parts of the asparagus. Brush them with a little olive oil and grill them on the grate until they have nice grill marks.
Thread the prawns onto the skewers and place them on the Churrasco frame that sits on the right side in the middle position. Grill the prawns for about 5 minutes until they are a nice color.
Remove the asparagus from the Braaimaster and put a little olive oil, sea salt flakes and lemon zest over the asparagus.
Remove the prawns from the Braaimaster and put some lemon zest on them if necessary for a nice color and some freshness.
Fill the plate with a generous scoop of risotto, drizzle with olive oil and some grated Parmesan and add the asparagus and prawns to this.
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