INGREDIENTS
1/3 cup minced shallot
3 cloves minced garlic
6 large prawns
1 medium lemon
½ lb fresh chanterelle mushrooms
4 -6 cups fresh chicken stock
½ cup Arborio rice
Olive Oil
6 tbsp butter
2 cups heavy cream
3 tbsp fresh thyme leaves
1/3-cup sherry
1/3 cup white wine
Kosher salt to taste
Freshly ground black pepper to taste
Cayenne Pepper to taste
INSTRUCTIONS
In a small saucepan, reduce cream by 1/2 and set aside. Peel, devein and butterfly the prawns. Season with the salt, black and cayenne peppers and set aside. Clean and cut the stems from the chanterelle mushrooms. In a small saucepot, add the stems from the mushrooms and the stock and heat over a low flame.
In a small saucepan, heat a bit of olive oil and sauté about 2 tbsp of the shallot. When translucent, add the sherry and 1 tbsp of the thyme. Reduce by 1/2 and add to the reduced cream. Season with salt and black pepper.
In a medium to large saucepan, melt butter and sauté the shallots and garlic. When fragrant, add the rice and cook until the rice is well coated, about 3 minutes. Add the wine and the rest of the thyme leaves and stir until the liquid is absorbed. Add the warm stock, one ladle at a time, and stirring constantly. When the liquid is absorbed, add another ladle and continue to stir. Total cooking time should be about 30-40 minutes. Risotto should be creamy but firm to the bite. Stir in some of the reduced cream mixture to taste.
Heat a small sauté pan until hot and add a bit of olive oil until hot. Lay the prawns flat and squeeze ½ of the lemon juice over them and cook for about a minute. Turn the prawns over, squeeze remaining lemon juice over them and continue to cook for about a minute more. Be careful to not over cook the shrimp; they should be slightly opaque. Remove from pan and set aside.
Plate risotto on a warm plate, mound the two pepper shrimp in the center and serve immediately.
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