John Myers
Contents
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Ingredients
Risotto:
- 1000 ml Vegetable broth
- 1 size Shallot approx. 70 g
- 1 size Clove of garlic
- 30 g Butter
- 280 g Arborio risotto rice
- 150 ml White wine dry
- 0,5 tsp Turmeric
- 1 tbsp Organic lemon zest
- 4 tbsp Lemon juice
- 2 tbsp Sugar
- Pepper salt
- 80 g Parmesan
Shrimp:
- 8 size Red prawns possibly deveined
- 1 Egg size L.
- 1 small shot Cream
- Flour
- Panko flour
- Pepper salt
- Neutral cooking oil to fry
- Cocktail cherries f.d. Decoration
Instructions
Preparation of prawns:
- If frozen prawns, then slowly defrost them in the refrigerator. Then - if still present, pull off the shell and check whether the black intestine has been removed from the upper bulge. If not, make a small incision along that side - from one side to the other - to expose the intestine and pull it out. Then carefully rinse the prawns with cold water and dry them gently with paper towels.
- Set up a "breading line", namely: 1 bowl with sufficient flour, next to it an egg with the whisked and whipped cream and finally one with enough panko flour. Lightly salt and pepper the egg mixture and panko flour. Now roll each shrimp all around in the flour, then in the egg, again in the flour, again in the egg and then thoroughly in the panko flour. Prepare them all and have them ready on a plate.
Risotto:
- Put the vegetable stock in a saucepan and heat slowly and keep it ready near the risotto pot. Peel the shallot, dice very finely. Skin the garlic, finely chop. Grate and squeeze the lemon. Slice the Parmesan.
- In another, larger saucepan, sauté the shallot and garlic in the butter until translucent. Then add the rice and let it turn translucent all around while stirring. Then first deglaze with the white wine, bring everything to the boil, then turn the heat down halfway, add a soup ladle with vegetable stock and turmeric and stir in. The risotto does not have to be stirred continuously. You can let it simmer "on its own" every time you pour in and stir in the broth. However, you should always keep an eye on it. It must never be without liquid. So keep pouring in the stock. This so long and so often until the risotto has reached the desired consistency. For the final amount of the fund, see the tip at the end of the recipe.
- After about 10 minutes, stir in the juice and zest of the lemon and season everything to taste with sugar, salt and pepper. The entire cooking time of the risotto is approx. 20 minutes. The grain of rice should still have a light bite on the inside and the consistency should be generally "Schlotzig". That means, do not arrange the risotto in a ring, because it should be slightly liquid and creamy and spread out. Just before serving, stir in 70 g of Parmesan (use the rest for decoration) and season again to taste. It should taste good like lemon and, thanks to the sugar, have a slightly sour and sweet taste. Then just keep warm.
Completion:
- For the last 10 minutes of cooking time, heat the risotto in parallel in a larger pan so that the base is covered. When it is hot, add the prepared prawns, turn the heat halfway down and fry them on both sides for 2 - 3 minutes until golden brown and crispy. They should still be slightly glassy on the inside. Then immediately degrease on a paper towel and you can serve. The cocktail cherries go well with the lemony risotto.
- It's super tasty and ............ really not rocket science ....... and quickly made with good preparation ........ Well then ... .......... 'n good'n ..... ;-))
Tip:
- It may not be necessary to use the entire 1000 ml stock. I had about 150 ml left. But do not dispose of the rest. If risotto is left over and you want to heat it up the next day, you can make it a little creamy again with the rest of the stock, as it always "pulls" and becomes quite firm until the next day.
