Saffron risotto with shrimp tartare and toasted pistachios recipe

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Издатель Apr 6, 2024

Ingredients:

For the shrimp tartare:
8 -10 shrimps
¼ red onion
1 tsp spicy oil
½ tsp sesame oil
½ lime
Lime zest
Salt
Pepper

For the saffron risotto:
½ onion
Olive oil
½ tsp saffron strands
1 cup arborio or carnaroli rice
3 cups fish broth
40 g butter

To decorate:
80 g toasted pistachios
Fresh dill
Edible flowers

Preparation:

1. For the shrimp tartare: peel and chop finely the shrimps. Mix in a bowl with the red onion, chopped too, and the rest of the ingredients. Reserve in the fridge.
2. For the saffron risotto: boil the fish broth, and when it is boiling, change the heat to the keep warm function.
3. Chop the onion and cook in a pan with olive oil. When the onion is transparent, add the saffron strands and cook them for some seconds.
4. Pour the rice, sauté with the onion slightly, and add 1 ladle of broth. Stir to take out the rice starch and to reduce the broth. Repeat the process until you finish the broth and the rice is cooked, that is, for around 20-25 minutes.
5. At that moment, remove from the heat, add the butter cut in cubes and stir again to make it creamy.
6. Place in a plate a fine circle of risotto, add a small quenelle of tartare and finish with the toasted pistachios, fresh dill leaves and edible flowers to decorate.