Every good risotto need a little...

Every good risotto need a little…




Shrimp risotto with Blumenthal disciple P.Sublet

Brown shrimp risotto with seared red mullet and basil oil serves 4




240 grs Arborio rice

40 grs brown shrimps

4x 25 grs red mullet fillets

320 ml chicken or fish stock

5 cl olive oil

5 cl basil olive oil or green pesto

1 onion thinly cut in small dices

15 grs crushed garlic

1 small glass of dry white wine

60 grs cold butter

100 grs fresly grated parmesan

30 grs mascarpone cheese

Cook onion and garlic in ½ the butter and olive oil without coloration. Add rice and coat all the grains in the butter and oil . The rice will become translucent. Add the white wine, and cook until completely evaporated. Then add laddle by laddle the warm stock. You can add a little more (or less) of the liquid depending on the rice. When the rice is cooked, stir in the butter and  freshly grated parmesan, the mascarpone cheese and a drizzle of olive oil. Pan fry the red mullet filet on the skin side only, this should take no more than 30 seconds. Add to the risotto the brown shrimps just to warm them up don’t cook them or they will become chewy. Dress the risotto onto hot plates, place the filet on top and a drizzle of basil oil. decorate with a nice basil leaf .


Taste Philippe’s risotto and other dishes at:

Restaurant du lac
Lieu dit Pied-Bernard
Etang De La Bonde
84240 La Motte-d’aigues


Tél : 04 90 09 14 10

Fax: 04 90 09 13 05

E-Mail : reservation@restaurantdulac.eu

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