In the Netherlands we eat far too little fish on average, while it is just so healthy. Reason enough to put a fish dish on the table more often, for example this risotte with white cabbage, shrimp oil and langoustines.
Ingredients for 4 people
For the vegetable stock:
1 sliced onion
4 carrots cut into pieces
5 celery stalks cut into pieces
50 grams mushrooms, cut into pieces
50 grams soaked capuchins
2 liters of water
Vfor the white cabbage puree and cabbage strips:
200 grams white cabbage in pieces
½ deciliter (50 ml) milk
½ deciliter (50 ml) crème frache
1 tablespoon butter
100 grams white cabbage in strips
25 grams sugar
2 tablespoons white wine vinegar
1 deciliter water
and beyond:
olive oil
300 grams Riso Gallo Gran Gallo Arborio Risotto Rice
1 deciliter white wine
1 tablespoon mascarpone
¼ tablespoon crushed pink peppercorns
4 langoustines
lemon juice
2 teaspoons lemon zest
scarlet cress
pepper and salt
Prepare
Vegetable stock:
Put the vegetables and capuchins in a pan with 2 liters of cold water. Bring to a boil and let it steep for at least 1 hour. Strain the stock and let it reduce by half, to 1 litre.
Shrimp oil:
Heat the oven to 130°C. Roast the shrimp for about 10 minutes. Place them in a bowl and pour 1 deciliter of olive oil over them. Leave for at least 1 hour.
Coal mash:
Heat the oven to 100°C. Place the cabbage with the milk, crème frache and butter in a roasting bag. Bake in the oven for about 1 hour. Place the contents of the roasting bag in a bowl and puree with the immersion blender until smooth.
Cabbage Strips:
Bring 1 deciliter of water with the sugar and vinegar to the boil. Blanch the cabbage strips in it. Drain in a colander.
Prepare
Fry the rice in 1 tablespoon of olive oil for a few minutes. Deglaze with the wine. Gradually add the vegetable stock to the rice while stirring. Let the rice cook on low heat for about 10 minutes, stirring regularly. Beat the cabbage puree, mascarpone and peppercorns through the rice and heat for a few more minutes. Meanwhile, fry the langoustines in a little oil for 2 to 3 minutes until golden brown. Season the risotto with salt, pepper and lemon juice.
Serve
Divide the risotto among 4 warm plates. Drizzle with shrimp oil and sprinkle with lemon zest. Divide the langoustines over it. Garnish with the cabbage strips and scarlet cress.
This recipe is from Riso Gallo. No artificial colors, preservatives or flavor enhancers have been added to risotto rice from Riso Gallo. Risotto products from Riso Gallo are available at PLUS, Vomar and the larger Albert Heijn branches.
