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Both delicious and fragrant, this shrimp risotto accompanied by its Comté-arugula butter is a delight.
Ingredients for 4 persons :
- 1 liter of fish broth
- 1 kg of prawns
- 3 shallots
- 75 g semi-salted butter
- 15 cl of white wine
- 300 g arborio rice
- Salt, freshly ground pepper
Comté and arugula butter:
- 50 g semi-salted butter
- 25 g of rocket
- 40 g of grated Comté (18 months)
Risotto with shrimps and Comté and arugula butter
For the Comté-arugula butter:
- Take the butter out of the refrigerator 1 hour before using it.
- Chop the arugula and the Comté at the same time (add a few drops of water if necessary).
- Place the softened butter in a bowl and work with a fork to obtain a consistency similar to that of an ointment.
Add the arugula and the Comté. Mix.
- Place the butter on cling film, shape it into a roll and place it in the refrigerator for 1 hour.
- Heat the fish broth.
- Shell the prawns.
- Peel and chop the shallots.
- Sweat 1 shallot in 25 g of butter. Add the prawns and pour 10 cl of white wine. Cover and cook for 2 to 3 minutes over high heat, stirring regularly. Reserve the shrimp. Filter the cooking juices.
- In a saucepan, sweat the 2 other shallots in the remaining butter. Add the rice and pearl it. Pour in the remaining 5 cl of white wine and 5 cl of cooking juice. Season with pepper, salt. Cook until the liquid is absorbed.
Pour in the mixed fish broth and cooking juices as they are absorbed by the rice (about 18 minutes). Add 3/4 of the shrimp, mix well.
- Off the heat, add the mixed butter cut into pieces, coat the rice with it.
- Serve the risotto on hot plates with the rest of the shrimp and slices of Comté-arugula butter.
The shrimp can be replaced by other seafood: clams, mussels, squid ...
It is also possible to decorate this dish with vegetables, varying with the seasons.
Words from the kitchen
Softened butter :
soft butter which has been worked until a consistency similar to that of an ointment. Before working it, put the butter for one to two hour (s) at room temperature.
Coat the rice (or pasta) well with fat (oil or melted butter) until the grains are transparent.
Butter and well-being
Butter is mainly made up of fat in milk (82%). It is a good source of vitamin A (important for vision, resistance to infections, growth) and vitamin D. Low fat butter is less rich in fat and therefore also in vitamins A and D.
Recipe: S. Samson, Photo: F. Hamel