water 1 cube vegetable stock
6 large scallops Jacques
2 shrimp 1 / 2 onion, minced 1 tablespoon of
paprika for garnish
Recipe:
Wednesday, October 27, 2010
Antique Racing Pigeon Clock
Risotto with scallops and prawns Jacques!
Risotto Preparation time: 35 minutes.
160g rice Rizo Gallo
30g butter 75 cl
water 1 cube vegetable stock
6 large scallops Jacques
2 shrimp 1 / 2 onion, minced 1 tablespoon of
parmesan cream curry or
paprika for garnish
Melt the butter in a skillet Tefal. Once melted, add chopped onion first and fry very gently in butter until transparent (about 10 min).
water 1 cube vegetable stock
6 large scallops Jacques
2 shrimp 1 / 2 onion, minced 1 tablespoon of
paprika for garnish
Once the onion has become tranparent, add rice and stir gently for several minutes until it becomes translucent.
Pour a small little stock in the butter / onion / rice. Simmer and add the broth when there are more.
Then repeat this process until there is more stock (take about 18mn cooking in total). 6 mins from the end, in another saute pan, covering the nuts and shrimp St. Jacques, turning the nuts halfway through cooking (about 3 minutes on each side).
- When the nuts are ready, pour the cream and Parmesan and stir in rice.
- Before serving, decorate your plate. Sprinkle the outside of the plate with paprika or curry in the center and drop the Risotto. Then put the nuts in a triangle on St Jacques and put the risotto in the center of this triangle, vertical, shrimp.
- The risotto is ready!
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