RISOTTO WITH MANDARIN ORANGES AND SHRIMPS

#1

fish

main course

difficult

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

1-2 organic mandarin oranges
2 tablespoons TOMAMI #1
600 ml vegetable stock*
2 tablespoons extra virgin olive oil
1 large clove of garlic, finely chopped
180 g shrimps
50 g butter
1 large shallot, finely chopped
45 ml gin
300 g Carnaroli risotto rice
60 g Grana Padano, grated
Fine sea salt
Freshly ground black pepper
Smooth parsley, roughly chopped

INSTRUCTIONS

Wash the mandarin oranges; grate the peel of one mandarin orange and then squeeze out approx. 75 ml of juice. Mix the juice with TOMAMI #1.
Filet the other mandarin orange and cut the slices in half. Put the vegetable stock in a large pot together with 600 ml water and heat, then keep warm. Heat the olive oil in a pan, briefly sauté the garlic, add the shrimps
for 1 minute and deglaze with the Tomami orange juice mixture. Bring to the boil briefly and remove from the stove.

In a heavy-bottomed sauté pan, heat half of the butter at medium temperature and sauté the onion. Add the rice and stir for about 2 minutes until the rice becomes glassy. Deglaze with the gin and continue stirring until the alcohol has evaporated. Add the vegetable stock to the rice in ladles and continue stirring until the liquid has been absorbed, then add the next ladle. Continue until the rice is soft, but still has a firm kernel. After half
of the cooking time season the risotto with salt and pepper. Add the shrimps with the last ladle of vegetable stock, then the mandarin orange and the grated mandarin peel and stir carefully.

When the cooking time is over, remove the risotto from the stove, add the remaining butter and stir in the cheese; season again with salt and pepper and cover for 2 minutes. Allow to rest. Arrange the risotto on plates, rizzle with TOMAMI and sprinkle with parsley. Serve.

Preparation time: 40 minutes

*Alternative to vegetable broth: With lemon peel and parmesan
rind