First course
Risotto with mojito and shrimp tartare
Ingredients
- 150 gr of Carnaroli rice
- 4 fresh shrimps
- 1 shallot
- 8 cl of rum
- 1 lime
- 1 bunch of mint
- 1 lt of vegetable broth
- 2 tablespoons of grated Parmesan cheese
- Extra virgin olive oil
- Salt and pepper
Times
- Preparation time: 60 minutes
- Cooking time: 45 minutes
- Blast chilling time: 30 minutes (directly from the fire lying on stainless steel pan about 1 cm thick)
- Shock freezing time: 90 minutes (directly from the fire lying on stainless steel pan about 1 cm thick)
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Average
Proceeding
Chop the shallot and brown in a pan with a little oil, then toast the rice for 3-4 minutes stirring constantly. Blend with rum and continue cooking rice by adding vegetable broth, little by little, and stirring often.
Season to taste with salt during cooking and, towards the end, add the lime zest, the juice and plenty of chopped mint. Stir in olive oil and parmesan and serve the risotto with a shrimp tartare in the center.
You can cook the risotto up to three quarters of cooking time (12-13 minutes, depending on the type of rice used), cool it with the function of blast chilling of Freddy and refrigerate it for a week. If necessary, simply extract the desired amount of risotto, finish cooking in a pan with hot water for 5-6 minutes and maintain it with Parmesan and oil.
Season to taste with salt during cooking and, towards the end, add the lime zest, the juice and plenty of chopped mint. Stir in olive oil and parmesan and serve the risotto with a shrimp tartare in the center.
You can cook the risotto up to three quarters of cooking time (12-13 minutes, depending on the type of rice used), cool it with the function of blast chilling of Freddy and refrigerate it for a week. If necessary, simply extract the desired amount of risotto, finish cooking in a pan with hot water for 5-6 minutes and maintain it with Parmesan and oil.
Tips
You can also decide to freeze the precooked risotto, with the function of shock freezing of Freddy, and then store it in the freezer.
If necessary, simply extract the desired quantity of risotto, finish cooking in a pan with hot water and maintain it with Parmesan and oil. In 7-8 minutes you will have a perfect cooked risotto, as just made!
If necessary, simply extract the desired quantity of risotto, finish cooking in a pan with hot water and maintain it with Parmesan and oil. In 7-8 minutes you will have a perfect cooked risotto, as just made!