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The Caterer

Brown shrimp risotto with seared red mullet and basil oil – by Padrig Jones

11 September 2006
Brown shrimp risotto with seared red mullet and basil oil – by Padrig Jones

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Brown shrimp risotto with seared red mullet and basil oil
INGREDIENTS (serves four) 320ml nage 240g arborio rice, blanched 60g double cream 5g ground dried scallop roe 40g lactic butter 80g Parmesan cheese, grated Salt and pepper 40g brown shrimps 40g spring onions, finely chopped 4 x 25g red mullet fillets, cut into triangles ### METHOD Bring the nage and rice to the boil in a saucepan. Cook until almost all the liquid has been absorbed. Add cream, scallop roe, lactic butter and Parmesan. Season. Bring to risotto consistency. Add shrimps and spring onions. Check seasoning. Season and sear red mullet fillets. To serve, place risotto in four shallow soup plates. Place a red mullet fillet on top. Finish with a drizzle of basil oil. Padrig Jones Photo © Nick Smith
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