Risotto with Prawns, Porcini Mushrooms and Grana Padano

Ingredients:

• 300g Arborio rice
• 600ml vegetable stock
• 1 onion, chopped
• 2 garlic cloves, minced
• 150g porcini mushrooms, sliced
• 12 large prawns, peeled and deveined
• 100g Grana Padano, grated
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat the vegetable stock in a saucepan and keep it simmering over low heat.
2. In a separate large frying pan, add olive oil and butter and melt over medium heat.
3. Add onions and garlic to the frying pan and cook for about 3-4 minutes until softened and translucent.
4. Add the sliced porcini mushrooms and fry for about 5-6 minutes until they are softened.
5. Add Arborio rice to the frying pan and stir it gently for 1-2 minutes.
6. Pour a spoonful of the simmering vegetable stock into the frying pan and stir continuously until the liquid has been absorbed by the rice. Keep adding stock and stirring until you have used all the stock or until the rice is cooked through and tender for about 15-18 minutes.
7. Add the peeled and deveined prawns to the frying pan and stir gently until they turn pink, it usually takes about 2-4 minutes.
8. Add grated Grana Padano to the frying pan and stir it in until the cheese is melted and the risotto is creamy.
9. Season to taste with salt and pepper.
10. Serve hot, garnished with some extra Grana Padano and fresh herbs such as parsley or chives.

Verdict:

This risotto with prawns, porcini mushrooms and Grana Padano is a delicious and elegant dish that is perfect for a special occasion or a dinner party. The creaminess of the risotto combined with the earthy flavor of the mushrooms and the sweetness of the prawns is a match made in heaven. The Grana Padano adds a nutty and salty flavor that enhances the overall taste of the dish.

Serving Suggestions:

This dish can be served with a simple green salad or steamed vegetables such as asparagus or green beans. It can also be enjoyed with a glass of white wine or a light beer.