John Myers
Ingredients for 2 servings:
- 300 g rice
- 2 tbsp Parmesan
- 750 ml Lamb stock
- 250 ml red wine, dry
- 1 small can of pineapple
- some pine nuts
- 1 handful of raisins
- 2 cloves garlic
- 1 package of chanterelles
- some king prawns
- 2 tbsp sherry
- 125 ml sweet cream, very cold
- 2 shallots
- 4 tbsp maple syrup
- 1 piece(s) paprika sausage (chorizo)
- some chili
- salt and pepper
- some parsley
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
fruity – hearty, suitable for every occasion
Finely slice the onions. Chop the garlic, dice the chorizo and pineapple. Heat the lamb stock. Brush the chanterelles and chop them up a bit depending on their size. Brown the onion rings and garlic together in plenty of butter. Add the raisins, pine nuts, chorizo, and pineapple, fry briefly, and caramelize everything with a generous splash (at least 4 tablespoons) of maple syrup. Deglaze the hot mixture with the red wine, carefully stirring in any lumps of caramel that may form. Add the chanterelles first, then the rice, fry briefly, and then pour in the hot lamb stock. Simmer gently for about 15-25 minutes, until the rice is tender, adding more lamb stock frequently if necessary. Sear the prawns in a pan with chili. Whisk the very cold cream with the sherry until stiff peaks form, and season with salt and pepper. Just before the end of the cooking time, stir in the Parmesan cheese and season with salt, pepper, and parsley. Serve the risotto with the shrimp and sherry cream.
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