Risotto with fried prawns and smoked salmon trout eggs
Recipe
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15 minutes
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85 minutes
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100 minutes
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4 persons
You make the tastiest risotto in your Big Green Egg, of course, this time according to Sarah Puozzo’s recipe. For this risotto recipe, Sarah opted for tiger prawns, but you can also use large king prawns that you fry on the plancha of your kamado. However, it is important to buy unpeeled tiger prawns or king prawns, because by frying the heads and shells first, you give the sofrito and thus the risotto even more flavour. For an extra decorative presentation, you may choose not to peel all the prawns or king prawns. Then place an unpeeled, fried specimen – from which you have removed the intestinal tract – as a finishing touch on top.
INGREDIENTS
Risotto
- 8 tiger prawns or 12 large king prawns
- 125 ml olive oil
- 1 shallot
- 220 g carnaroli rice
- 200 ml dry white wine
- 400 ml strong vegetable stock
- 400 ml water
- 100 g mascarpone
Garnish
- 50 g orange salmon roe
- 2 organic lemons
- 4 sprigs of purple and/or green basil leaves
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 120°C. Meanwhile, for the garnish, drain the salmon trout eggs in a small stainless steel sieve.
PREPARATION
- Sprinkle a handful of Cherry Wood Chips on the glowing charcoal, place the convEGGtor and place the Stainless Steel Grid in the EGG. Place the sieve with salmon trout eggs on top and close the lid of the EGG. The temperature of the EGG will drop to about 70°C by placing the convEGGtor, maintain this temperature and let the salmon trout eggs smoke for about 10 minutes.
- Meanwhile, peel the tiger prawns or king prawns, and keep the heads and shells aside. Remove the intestinal tract from the tiger prawns or kings prawns, rinse under cold water and drain well.
- Remove the salmon trout eggs from the EGG and set aside. Remove the grid and convEGGtor, put the grid back and place the Half Cast Iron Plancha on top. Raise the temperature of the EGG to 200°C; preheat the plancha for at least 10 minutes.
- Drizzle 2 tablespoons of the olive oil on the plancha, place the tiger prawns or king prawns on top and fry for about 30 seconds until the underside is nice and pink. Turn the tiger prawns or king prawns over, fry for another 30 seconds and set aside.
- Remove the plancha, place the oval Green Dutch Oven on the grid and preheat for about 10 minutes. Pour 6 tablespoons (about 100 millilitres) of olive oil into the Dutch oven and add the heads and shells that you set aside. Fry for about 5 minutes; stir occasionally, pressing the head with your spoon to release as much juice and flavour as possible. Meanwhile, peel and chop the shallot.
- Scoop the shrimp heads and shells from the Dutch oven, throw them away and add the shallot. Sauté the shallot for about 3 minutes.
- Stir the carnaroli rice into the shallot and fry for about 30 seconds. Deglaze with the white wine and reduce until the wine is almost absorbed.
- Pour a generous splash of the vegetable stock into the Dutch oven and stir through. Wait until the broth is absorbed and add another splash of stock. If the stock runs out, do the same with the water. Always wait to add moisture until the previous liquid has been absorbed. Allow to simmer until the risotto is cooked, taking about 30 minutes in total; close the lid of the EGG after each action.
- Remove the Dutch oven from the EGG and add the fried tiger prawns or king prawns to the risotto to allow them to absorb the heat of the risotto. Stir in the mascarpone and add salt and pepper to taste. Divide the risotto and the prawns or king prawns among the plates. Grate the zest of the lemons over the risotto and garnish with the smoked salmon trout eggs and basil leaves.
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