Risotto with prawns, asparagus and cuttlefish: the gourmet recipe with which to conquer your mother-in-law!

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Finally, we take care of the shrimp and asparagus risotto: there are few risottos that with just two ingredients are so delicious and irresistible. Today we feel in the mood for delicacies and we will also add two cuttlefishes on the fly, but they are not fundamental.

Let’s say that they don’t hurt, but the real protagonists are the asparagus, a true spring delight!

Before proceeding with the recipe, the usual advice for making the perfect risotto.

1) First choice ingredients, few but good. You don’t need quintals of imperial prawns, caviar or lobster…

2) Don’t miss the chance to make a good broth adding the heads and shrimp carapace: the flavor comes from there!

3) Take your time and cook risotto slowly. Risotto is not steamed rice, but an ode the time spent making delicious food.

For the rest, nothing difficult, add the broth little by little, make a good mantecatura and let risotto rest for a couple of minutes before serving it. That’s all.

Ingredients for making shrimp, cuttlefish and asparagus risotto

4 servings

• 300 grams of rice
• 16 prawns
• 2 cuttlefish
• 2 tablespoons of butter, 30 grams
• extra virgin olive oil
• 1 bunch of asparagus, 250 grams
• 2 shallots or 1 yellow onion
• 1 glass of wine, the same one you will match
• salt and pepper

for the broth
* 2 carrots, 1 stick of celery, 2 onions, asparagus, 1 fennel, 1 bay leaf

How to prepare shrimp, cuttlefish and asparagus risotto like a God of cookery

First of all the broth. Remove the shrimp heads and peel them, keeping the carapace away.

Put all the ingredients for the broth, the heads and the shells in a saucepan with 2 liters of water and boil for 2 hours, then strain the broth.

Slice the onion or the shallots and sauté in 1 tablespoon of butter and a drizzle of EVOO for 5 minutes.

Throw the rice and toast it well, making it stick to the bottom and then stirring with a wooden spoon.

Pour the wine, let it evaporate, then add a couple of ladles and let move on to the prawns, cuttlefish and asparagus triad.

With the potato peeler remove the asparagus stalk, then cut them into cubes and throw them into the risotto, keep the tips if you want to use them to decorate the final dish.

Wash and cut the cuttlefish into strips, then panfry in EVOO for 5 minutes, with 1 clove of garlic. Cover the pan so the steam will make the cuttlefish tender.

In the same pan, cook the prawns after dressing them with salt and pepper, 3 minutes.

Add 1 small glass of cognac, let it evaporate it and finish cooking for 1 minute.

Finish cooking risotto adding the stock a little at a time, then stir in the remaining butter, the prawns and the cuttlefish cut into small pieces.

Let stand for 2 minutes, then serve and decorate with a couple of prawns and a few asparagus slices.

What wine to combine with shrimp, cuttlefish and asparagus risotto?

We choose a great sparkling wine like the Trentodoc zero dosage of Maso Martis, a structured wine, refined and with a harmonious body that knows how to seduce the palate.

If you want to combine a cocktail, Daiquiri is the real deal.