Seafood is a nutritional powerhouse, yet many in the Netherlands consume far too little. Elevate your dinners with this sophisticated risotto, blending tender white cabbage, fragrant shrimp oil, and succulent langoustines for a healthy, flavorful dish.
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 water
White cabbage puree and cabbage strips:
200 grams white cabbage, in pieces
½ deciliter (50 ml) milk
½ deciliter (50 ml) crème fraîche
1 tablespoon butter
100 grams white cabbage, in strips
25 grams sugar
2 tablespoons white wine vinegar
1 deciliter water
Shrimp oil:
50 grams unpeeled shrimp
1 deciliter olive oil
Risotto and more:
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
Vegetable stock:
Combine the vegetables and capuchins in a pan with 2 liters cold water. Bring to a boil and simmer for at least 1 hour. Strain and reduce by half to 1 liter.
Shrimp oil:
Preheat oven to 130°C. Roast shrimp for 10 minutes. Transfer to a bowl and cover with 1 deciliter olive oil. Infuse for at least 1 hour.
Cabbage puree:
Preheat oven to 100°C. Place cabbage, milk, crème fraîche, and butter in a roasting bag. Bake for 1 hour. Puree with an immersion blender until smooth.
Cabbage strips:
Boil 1 deciliter water with sugar and vinegar. Blanch cabbage strips, then drain.
Risotto:
Fry rice in 1 tablespoon olive oil for a few minutes. Deglaze with wine. Add vegetable stock gradually, stirring, and cook on low heat for 10 minutes. Stir in cabbage puree, mascarpone, and peppercorns; heat through. Fry langoustines in oil for 2-3 minutes until golden. Season risotto with salt, pepper, and lemon juice.
Divide risotto among 4 warm plates. Drizzle with shrimp oil, sprinkle lemon zest, top with langoustines, cabbage strips, and scarlet cress.
This recipe is courtesy of Riso Gallo. Their risotto rice contains no artificial colors, preservatives, or flavor enhancers. Available at PLUS, Vomar, and larger Albert Heijn branches.
