Recipe: Risotto with Aquitaine Caviar

Name: Rizotto au caviar d'aquitaine
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 4 portions
Ingredients: 250 g de riz rond Carnaroli Gran riserva de chez Gallo (si vous trouvez)1 échalote et 1 petit oignon ciselé10 cl de sauternes ou vin doux25 cl d'eau de mer (ou eau salée)50 cl de fumet de poissonquelques grammes de poudre de spiruline bio40 g de beurre 1/2 sel20 cl de crème liquide 30%60 g de caviar d'Aquitaine2petits choux bien secs taillés en 2 sur l'épaisseur.

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Other dishes

Prep 45 min

Cook 25 min

Rest 1h

Total 2h10

Servings 4 serv.

Ingredients for 4 servings

250 g of round Carnaroli Gran riserva rice from Gallo (if you can find it)
1 shallot and 1 small diced onion
10 cl of Sauternes or sweet wine
25 cl of sea water (or salted water)
50 cl of fish stock
a few grams of organic spirulina powder
40 g of half-salted butter
20 cl of 30% liquid cream
60 g 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 of very cold cream, then a nice spoonful of caviar (approximately 30g) 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

Caviar Risotto Plat de fête