Risotto, Bisque Sphere, Raw Shrimp and Chive Oil Air
A prawn bisque risotto plated with reverse-spherified bisque spheres, raw prawn tartar and an airy chive-oil foam.
Nutrition
per per 300 g portionIngredients
| 180 g | Carnaroli rice |
| 40 g | Extra virgin olive oil |
| 40 g | White wine |
| 60 g | Prawn bisque |
| 20 g | Cold butter |
| 1 l | Meat broth |
| 100 g | Oil |
| 50 g | Chives |
| 3 g | Soy lecithin |
| 400 g | Prawn bisque |
| 6 g | Calcium lactate |
| 2 g | Xanthan gum |
| 1 l | Water (low calcium content) |
| 5 g | Sodium alginate |
| 8 pcs | Red prawns |
Instructions
Risotto: Heat the oil in a pan, add the rice and toast for 3 minutes. Cook, adding broth and stirring constantly. Remove from the heat and stir in cold butter and shrimp bisque; add pieces of shrimp and chilli if desired. Chive oil air: Blend the chives into the oil and infuse for at least 2 hours, then filter. Warm the oil to 60°C, add the soy lecithin and blend, tilting the blender to form the oil air. Bisque spheres (reverse spherification): Combine the bisque with calcium lactate and xanthan gum and blend for 2 minutes; rest for 2 hours. Pipe into spherical moulds and freeze. Prepare a sodium alginate bath by blending sodium alginate into water for 2 minutes and resting for 24 hours (or degassing under vacuum). Set the frozen spheres in the alginate bath. Prawn tartar: Clean the shrimp, chop with a knife, then use a pastry cutter and foil to shape into 8 tartar discs.