King Prawn Risotto with Bonito
- 7 ounces dried bonito, flaked (200 g)
- 20 king prawns
- 7 ounces Italian Arborio rice (200 g)
- 1 white onion, 2 ounces (60 g)
- 13 1/2 fluid ounces lobster stock (40 cl)
- 2 1/2 cups light chicken stock (60 cl)
- 1/2 cup dry white wine (10 cl)
- 3 ounces butter (90 g)
- 1/2 cup seasoning olive oil (10 cl)
- 1/4 bunch flat-leafed parsley
- fleur de sel
Step 1: King Prawns
Select the 4 most beautiful king prawns and shell them, except for the head. Leave the last ring of the shell attached to the tail. Shell the other prawns completely, and devein all of the king prawns. Set aside.
Step 2: Risotto
Bring the light chicken stock and lobster stock to a boil, and keep warm without reducing.
Peel and finely mince the white onion.
Heat some olive oil in a sauté pan, add the minced onion, and sweat over a low heat for 3 minutes. Add the rice, cook for 5 minutes until translucent, stirring constantly, then deglaze with white wine. Reduce until dry, add stock just to cover, and lightly simmer, stirring constantly.
When the rice has absorbed all of the liquid, moisten again with just enough liquid to cover, and continue cooking, stirring continuously. Repeat the operation five or six times.
The rice should be cooked after 18 minutes. At this point, fold the butter, 2 3/4 fluid ounces (8 cl) of seasoning olive oil, and the chopped parsley into the risotto, stirring continuously.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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