Orange crustacean risotto with cranberries and ginger – julienne

Ingredients for 2 servings:

• 30 g butter
• 1 shallot(s)
• 125 g rice, blue rose or Arborio (risotto rice)
• 1 chili pepper(s), dried, crushed
• 100 ml port wine or Marsala
• 200 ml orange juice
• 150 ml stock, crustacean (or fish) stock
• 1 piece(s) ginger, (approx. 10cm)
• 10 leaves of coriander, finely chopped
• 50 g cranberries, dried

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

(this amount for 2-3 people as a side dish)

Heat the butter in a saucepan. Sauté the finely chopped shallot and about a third of the finely chopped ginger until translucent. Add the rice and stir until completely coated in the oil. Add the chili pepper and sauté briefly. Deglaze with the port or Marsala. Mix the orange juice with the shellfish stock and gradually add it with a ladle. Cook for about 25 minutes, stirring constantly. Halfway through cooking, add the cranberries. Just before the rice is cooked and creamy, finely julienne the rest of the ginger and fry in a small saucepan with a little oil until light brown. Remove from the fat and drain on kitchen paper. Stir the finely chopped coriander into the risotto. To serve, spoon the julienne ginger over the risotto. A delicious accompaniment to steaks or beef fillets.