Marilyn’s Blog

RECIPE: Wild BC Spot Prawn Mascarpone and Spring Pea Risotto
By: Chef Chris Whittaker from O’Doul’s Restaurant
Featured on CTV News at Noon with CTV’s Keri Adams

Serves 6 people

2 litres fish or spot prawn stock
2 tbsp unsalted butter
2 tbsp olive oil
1 small onion, peeled, finely chopped
2 cloves garlic finely minced
2 cups arborio rice
1 cup dry white wine
1 lemon, juice and zest
4 tbsp mascarpone
2 tbsp unsalted butter
24 Spot prawn tails cut into ½ inch pieces
¾ cup blanched spring peas
Salt and white pepper

Bring the stock to a simmer in a medium-sized pan. In a separate, low-sided pan, melt the butter with olive oil over a fairly low heat.
Once the butter has melted, add onion and garlic and cook till soft, then add the rice and stir well so it is coated with the butter and olive oil. Turn up the heat slightly, add the wine and let it evaporate almost completely. Add a ladle of stock, stirring gently.
Once one ladle has been absorbed, add further ladles, ensuring all the time that the rice is just covered by the liquid. Cook for 18-20 minutes, then remove from the heat and taste. It should be soft but not mushy, with a gentle bite.
Stir in the prawn pieces, mascarpone, seasoning, lemon juice, lemon zest and the peas and cover and let stand for one minute.
Serve and enjoy!