Orange Crustacean Risotto with Cranberries and Ginger Julienne

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 30 g butter
  • 1 shallot (s)
  • 125 g rice, blue rose or arborio (risotto rice)
  • 1 chilli pepper (s), dried, grated
  • 100 ml port or Marsala
  • 200 ml orange juice
  • 150 ml stock, crustacean (or fish stock)
  • 1 piece (s) ginger, (approx. 0cm)
  • 10 leaves coriander, finely chopped
  • 50 g cranberries, dried
Orange Crustacean Risotto with Cranberries and Ginger Julienne
Orange Crustacean Risotto with Cranberries and Ginger Julienne

Instructions

  1. Heat the butter in a saucepan. Sauté the finely chopped shallot and about a third of the ginger (finely chopped) until translucent. Add the rice and stir until the oil is completely coated. Add the chilli pepper and sweat briefly. Deglaze with the port or Marsala. Mix orange juice with crustacean stock and gradually pour over with a ladle. Cook for about 25 minutes, stirring constantly.
  2. Halfway through the cooking time, add the cranberries.
  3. Shortly before the rice is cooked and creamy, cut the rest of the ginger into fine julienne and brown in a small saucepan with a little oil. Remove from the fat and drain on kitchen paper. Fold the finely chopped coriander into the risotto. To serve, add the ginger julienne to the risotto.
  4. Delicious accompaniment to steaks or beef fillets.

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