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Shrimps risotto with smoked salmon, fried capers, lemon zest and green peas

MAINS, Fish, Seafood & Shellfish, Risotto, Pasta and Rice

A creamy risotto garnished with scampis, smoked salmon, fried capers with some brightness added by lemon zest and green peas.

Ingredients

Recipe for 4 persons

Risotto

250 Gr

Arborio rice

0.50 Unit(s)

White onion

200 Ml

White wine

1 Liter(s)

Vegetable stock

25 Gr

Butter

100 Gr

Grated parmesan

Risotto Garnish

12 Unit(s)

Big shrimp

4 Slice(s)

Smoked salmon

65 Ml

Capers

290 Gr

Peas

1 Unit(s)

Lemon zests

20 Leaf(ves)

Fresh cilantro

Preparation time: 45 min

Risotto

In a saucepot with a thread of olive oil on medium heat sweat the onions until translucid, then add the arborio and contonue to cook until translucid as well. Deglaze with the white wine and still on medium, cook until most of the liquid has absorbed. Next, cover the rice with the stock and continue cooking until it has been mostly abosrbed and continue to repeat this process until the rice is cooked. Once cooked, lay the rice out on a baking sheet to cool it down. Set aside.
Risotto Garnish

On medium-high heat, place a drying pan with a good quantity of oil to heat up. Gently add the capers and fry them for about 1 minute. Remove them from the oil and place on scott towel or equivalent absorbent paper.
In another frying pan, heat olive oil and a bit of butter on medium heat then add the shrimps, cooking for about 2 minutes on each side. Season them and set aside.
Bring a saucepot of salted water to a boil, then add your greens peas and cook for 7-8 minutes. Strain and drop them in an ice bath to stop them from overcooking.
Prepare your lemon zests as well as the slices of smoked salmon.
Plating

In a saucepot, reheat the risotto with a bit of vegetable stock. Next add the shrimps, fried capers, peas and lemon zest. Add the parmesan last and stir it in to incorporate it.
Serve the risotto centered in a bowl or plate and garnish with a thread of olive oil and some coriander leaves.