DISH OF THE WEEK: Gulf shrimp risotto

DISH OF THE WEEK: Gulf shrimp risotto

Executive chef Ben Pollinger par cooks rice with white wine followed by shrimp stock. He strains the rice, pouring more stock through it to keep the rice from clumping together. He reserves the liquid.

At service he reheats the rice with the liquid and adds diced shrimp, roasted, diced acorn squash, acorn squash purée, butter, parsley and purple endive.

He tops it with a foam made of chicken stock, butter, cream and pumpkin seed oil whipped with an immersion blender. He tops that

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish