Summary

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

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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.