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Risotto shrimps-orange-truffles

Risotto shrimps-orange-truffles

The Escal’s products are crossing borders and are source of inspiration even in Germany. Nadine, young blogger and author of the blog “dreierlei-liebelei” has imagined this risotto recipe mixing the shrimps from Ecuador, the orange and the truffle. Presented in a glass, this dish will make quite an effect to your guests as much for its decoration than for its taste!

Cooking Instructions: Pfanne
Ready in 40 minutes
Difficulty
Easy

Ingredients

For 4 persons

For the shrimps with the orange and the truffle

½ pack of peeled, raw shrimps from Ecuador

The juice of 2 oranges (organic by preference)

Approximately 2 teaspoons of the zest

3 teaspoons of truffle oil

Facultative: fresh thyme

For the risotto

250g of rice for risotto

500ml of vegetables broth

200ml of dry white wine

50g of freshly shredded parmesan

1 large onion

1 garlic clove

2 tablespoons of melted butter

Olive oil

Salt, pepper

 

Cooking Instructions:

1. Thaw the shrimps in a drainer. Mix the orange juice with the teaspoon of the zest and also the two tablespoons of olive oil and a bit of pepper. Marinate the shrimps in this preparation for at least an hour. Arrange two or three shrimps on each wooden skewer. Then set aside in the cold until the end of the risotto preparation.

2.Heat the vegetables broth in a pot. In another pot, heat a tablespoon of olive oil, reduce the temperature and fry the onions and the garlic for a few minutes. Add the rice and increase again the temperature by stirring constantly for the rice to do not stick. As soon as it starts to brown, deglaze with the white wine. Keep stirring until the wine is completely absorb, and had a ladle of broth and reduce the temperature for the rice to simmer slowly.

3. Once the broth is absorbed, add another ladle of broth and keep until there is no more broth (the risotto stays creamy when we stir regularly). After a dozen of minutes, the rice should have the desired texture (soft, but still a little bit firm). Season then with salt and pepper, then remove the pot from the heat and incorporate the butter and the parmesan. Cover the risotto for approximately 3 minutes.

4. In the meantime, brown the shrimps’ skewers in a pot with a bit of oil for approximately 2 to 3 minutes and deglaze with the rest of marinade. Mix the juice of the second orange with the rest of zest, the truffle oil and a bit of pepper. Serve the risotto in the glass, dispose nicely the skewers on top and decorate with fresh thyme.