Recipe for 2 people
🛒 Ingredients
For the risotto
- 150 g arborio rice
- 1 tbsp. Mexican Orange Antesite Licorice
- 1 shallot
- 10 cl dry white wine
- 50 cl vegetable stock
- 40 g grated Parmesan cheese
- 10 cl liquid cream
- 1 knob butter
- salt and pepper
For the roasted prawns
- 6 raw prawns
- 1 tbsp. olive oil
- 1 pinch Espelette pepper
- salt and pepper
For the Parmesan potato chips
- 40 g grated Parmesan cheese
Preparation :
1️⃣ Prepare the Parmesan potato chips.
- Preheat the oven to 180°C.
- On a baking tray lined with baking paper, place small heaps of grated Parmesan cheese.
- Spread lightly and bake for 5-7 minutes, until golden.
- Leave to cool for crisp tiles.
2️⃣ Prepare the risotto
- Brown the finely chopped shallot in a frying pan with a knob of butter.
- Add the arborio rice and sauté for 2 minutes until translucent.
- Deglaze with the white wine and allow to evaporate.
- Add the stock a little at a time, stirring regularly, until the rice has melted (about 18 minutes).
- Stir in the Antesite Orange, liquid cream and grated Parmesan. Season and keep warm.
3️⃣ Prepare the roasted prawns
- Shell the prawns, keeping the tails on.
- Fry in a hot frying pan with olive oil for 2 minutes on each side.
- Season with salt, pepper and a pinch of Espelette pepper.
4️⃣ Presentation
- Place a generous portion of risotto in a shallow dish.
- Arrange the prawns harmoniously on top.
- Add one or two Parmesan potato chips for a crunchy touch.
- Garnish with orange zest and fresh herbs such as chervil or coriander.
