Sandra's Latest Recipe
Spot Prawn Risotto
Blanche asparagus tips & put in ice bath set aside.
6 cups of Chicken Broth & prawn shells boil for 5min strain
Sauté shallots with butter & oil then add garlic
Add the Prawns cook and set aside.
More oil & butter
More shallots and garlic
2 cups rice and toast in a pan
I cup wine to deglaze pan
then add 1/2 cup broth at a time
Cook on medium
When just about done add I cup grated Parmesan Reggiano cheese
When cooked fold in asparagus and prawns top with
Salt and pepper
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