Recipe: Risotto with Aquitaine Caviar

Name: Risotto with Aquitaine Caviar
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Ingredients: 250 g (8.75 oz) of round Carnaroli Gran riserva rice from Gallo (if you can find it); 1 shallot and 1 small diced onion; 10 cl (0.4 cup) of Sauternes or sweet wine; 25 cl (1.1 cups) of sea water (or salted water); 50 cl (2.1 cups) of fish stock; a few grams of organic spirulina powder; 40 g (1.4 oz) of half-salted butter; 20 cl (0.8 cup) of 30% liquid cream; 60 g (2.1 oz) of Aquitaine caviar; 2 small very dry choux pastries cut in half lengthwise

By chef patrick Asfaux 4.5/5 (10 reviews) · 🍳 21 made it

Prep 45 min

Cook 25 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

250 g (8.75 oz) of round Carnaroli Gran riserva rice from Gallo (if you can find it)
1 shallot and 1 small diced onion
10 cl (0.4 cup) of Sauternes or sweet wine
25 cl (1.1 cups) of sea water (or salted water)
50 cl (2.1 cups) of fish stock
a few grams of organic spirulina powder
40 g (1.4 oz) of half-salted butter
20 cl (0.8 cup) of 30% liquid cream
60 g (2.1 oz) of Aquitaine caviar
2 small very dry choux pastries cut in half lengthwise

Step-by-step directions

1 In a thick-bottomed saucepan, melt your butter, then add your diced shallot and onion, sweat gently for 5 minutes.
2/Meanwhile, pour your stock and sea water into another saucepan and bring to a boil, then reduce the heat.
3/Pour your rice over your sweated onions and shallots, toast it for 2 minutes then add your Sauternes, stir until absorbed, then slowly pour a ladleful of your stock from time to time until the rice no longer absorbs it (approximately 16 minutes).
4/Then pour 10 cl (0.4 cup) of very cold cream, then a nice spoonful of caviar (approximately 30g (1.1 oz)) and a few grams of spirulina, taste for seasoning.
5/Serve in small very hot cocotte dishes and on each place the 1/2 choux pastries turned over and filled with a little cream and a small spoonful of caviar