A risotto set to impress!

People :

4

Preparation time :

1h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

For the rice:

  • 200 gr. Carnaroli rice
  • ½ onion
  • 1 tbsp Ñora pepper
  • 100 ml white wine
  • 1 saffron thread
  • 2 tbsp olive oil, 0.4º
  • 100 gr. fresh  sepia or cuttlefish
  • 4 large live scampi
  • 1 zucchini
  • Salt

For the fumet:

  • 8 medium fresh or frozen scampi
  • 1 onion
  • 1 carrot
  • 1 small stick of celery
  • 1 clove garlic
  • 1 piece dried ñora pepper
  • 3 ripe tomatoes
  • 1 bay leaf
  • Saffron thread
  • Cognac or Brandy
  • 2 l. water
  • 3 tbsp olive oil, 0.4º
Preparation

For scampi fumet:

  1. Saute the chopped scampi with oil. Once fried, add finely chopped vegetables, peppers, saffron, garlic and bay leaf. Saute until vegetables are caramelized, then flambé with cognac and add water.
  2. Simmer for about 20 minutes, removing the foam.
  3. Leave to infuse until cool, and finally run through a fine strainer. Reserve.
  4. Put some fumet aside. Bind with cornstarch, to garnish the plate.

For the rice:

  1. Saute onions with saffron and fresh diced sepia. Simmer until everything is caramelized, add rice, ñora peppers and white wine. Reduce and start adding the scampi fumet.
  2. Cook the risotto as you add the fumet. Cooking time is 12 to 15 minutes until the rice is al dente.
  3. Add salt to taste.
  4. Separate the heads and tails from the live scampi. Peel the tails and sear in a pan, with salt.
  5. Do the same with the heads and set aside.
  6. Cut into zucchini into thin tagliatelle slices.
  7. Blanch the zucchini for in a saucepan about 5 seconds, then cool with ice water.


Saffron cream (optional):

  1. Heat  200ml of warm salt water with a few strands of saffron, leave to infuse and run through a sieve. Add 1 gr. of soy lecithin and mix.


Assembling the dish:

  1. Place the  hot risotto in center of a plate.
  2. Arrange the scampi tail and warm zucchini tagliatelle on top . Place the scampi head and claws beside with its claws upright and some scampi sauce around it and then the saffron cream (optional).

Additional information

People :

4

Preparation time :

1h

Difficulty:

Media