In a large saucepan
over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots
, garlic, and saffron
and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine
has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice
completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente
, remove from heat. Add in the butter
and parsley, and season, to taste, with sea salt
. Stir everything in together and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.