Risotto with perfumed prawns to lemongrass Thai
What is this sweet fragrance? It is Asia in you plates and perfume your prawns and lemongrass risotto. Let you being tempted for a diner, Escal takes care of the rest…
For 4 persons
300g of cooked prawns Ecuador
320g of Risotto rice
10cl of dry white wine
60g of fresh shredded Parmesan cheese
50cl of fish fumet
2 stems of lemongrass
2 tablespoons of thick or liquid cream
1. Boil the fish fumet and add the lemongrass thinly chopped, then keep it warm to moisten the Risotto. Brown the shallots thinly chopped to the olive oil 1 minute over low heat, add the rice, then let brown over low heat. Stir regularly for 2 minutes, season with salt and pepper.
2. Add the white wine and let evaporate over high heat. When the rice has absorbed all the liquid, moisten with the fish broth, again and again, for 14 minutes, then stop the cooking. Off the heat, add the shredded Parmesan, stir well and had the thick cream.
3. Brown the cocktail prawns with olive oil for approximately 2 minutes, then let rest 2 minutes before serving. Dress the risotto on warm deep plates, add a few Parmesan cheese shavings and finish with the cocktail prawns.