Marco Pierre White's prawn risotto with basil recipe
An elegant seafood risotto, with that special Marco Pierre White touch.
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Cooking tools:
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- Wooden spoon
- Chef's knife
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- Measuring cup
- Measuring spoon
Ingredients
- 1 stock pot/cube
- 15 g butter
- 1 tbsp olive oil
- 1 onion or 2 shallots, finely chopped
- 400 g risotto rice
- 125 ml dry white wine
- 4 handfuls basil leaves
- 400 g raw, headless king prawns, peeled and chopped
- 100 g sun-blush tomatoes, chopped
- 1 1/2 tbsp mascarpone cheese
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