Orange Risotto with Fried Prawns

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)

Ingredients

  • 100 g risotto
  • 1 shallot (s)
  • 2 cloves garlic)
  • 2 sticks chicory
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon cane sugar, or other
  • 300 g shrimp (s)
  • 200 ml orange juice
  • 300 ml vegetable stock
  • herbs Provence
  • Balsamic Cream
Orange Risotto with Fried Prawns
Orange Risotto with Fried Prawns

Instructions

  1. Marinate the prawns in a freezer bag with 30 ml vegetable stock, 1 pressed clove of garlic and herbs of Provence (at least 2 hours or the day before).
  2. Finely chop the shallot and sauté with a pressed garlic clove in 1 tablespoon butter until translucent, then add the risotto rice, also sauté for 1 minute while stirring.
  3. Deglaze rice with 1/4 of the broth and orange juice and cook over low heat, stirring, until the liquid is absorbed. Repeat this process 4 times until all liquid is used up and the rice is cooked through. Season with 2 tablespoons of balsamic vinegar, pepper and salt.
  4. Clean the chicory, cut into rings and briefly blanch.
  5. Pour off the cooking water and caramelize the chicory with 1 tablespoon of cane sugar, season with salt and pepper.
  6. Fry the marinated prawns in a hot pan with a little oil.
  7. Fold the caramelized chicory under the risotto. Arrange the risotto on a plate, spread the prawns on top and decorate with crema di balsamico.

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