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Saffron Risotto

Saffron Risotto

Saffron Risotto with Oyster Beignet

Kevin's Specialty of the Month is a highly original take on the traditional understanding of what a Seafood Risotto should be, featuring a carefully chosen blend of tastes and textures, with ingredients as wildly varied as spinach, asparagus and beetroot crisps on one side and prawns and fresh oyster beignet on the other...

This starter for 6 will surely get your guests salivating for more!


Ingredients

2tbls virgin olive oil
400gr risotto rice
1tbls chopped shallot
2pc chopped clove garlic
1pinch saffron strands
100ml dry white wine
600ml fish stock
50gr baby spinach
150gr peeled fresh small red prawns
1tsp chopped garlic and tarragon
40gr chilled butter knobs
1tbls mascarpone cheese
6pc freshly opened oysters
50ml frying batter
12pc trimmed baby asparagus
mixed fresh leaves
fried beetroot crisps
salt & pepper



Directions

In a shallow sauté pan heat the olive oil, then add the rice & saffron and toss for 2 minutes whilst mixing

Then add the white wine and mix whilst it has completely evaporated

Lower the heat and start adding the warm fish stock, ladle at time whilst mixing, making sure it each ladle is all evaporated before the next one is added

When all fish stock has been incorporated add the red prawn and cook for another 2 minutes

Then add the spinach and the mascarpone and cook for another minute whilst mixing

Take off the heat, add the butter knobs, the chopped fresh herbs and season with salt and pepper

Mix well and consistency should be of a slow dropping consistency

Pass the fresh oyster meat through the frying batter and fry in a 185oC fryer till golden brown

Cook the asparagus in boiling salted water for 2 minutes, season with salt and pepper

To serve place the risotto with the spinach and prawns in the middle of the plate

Place 2 cooked asparagus on either side of the plate topped with some fresh leaves

Top the risotto with the oyster beignet and fried beetroot

Serve immdeiately

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