The risotto with langoustines from the famous Parisian restaurant Sfacciata

Preparation: 20 minutes

Cooking: 35 minutes

Ingredients for the risotto:

200g langoustine / 20g parmesan / 8 cl white wine / 180g rice / 6g butter / 100 cl vegetable stock / salt and pepper

For the Jerusalem artichoke sauce: 80g of Jerusalem artichokes / 20 cl of milk

curry cream : 4 cl of cream / 10g of curry powder / 2 fresh peppers / 2 shallots

Mashed Jerusalem artichokes

• Peel the Jerusalem artichokes and cut them into large pieces.
• Bring the milk to a boil and throw in your Jerusalem artichokes. Let cook for 20 minutes.
• Drain and blend them until you get a smooth purée.

Mild curry cream

1. Cut the shallots into julienne and brown them with a knob of butter.
2. Add cream and curry powder. Sauté over medium heat for 5 minutes.
3. Salt to taste and add the fresh chilli.
4. Mix everything.

Risotto

1. Heat the pan, toast the rice without oil or butter, then deglaze it with the white wine.
2. Gradually add the broth (here vegetarian) when the alcohol has completely evaporated, for 13 minutes.
3. Once the rice is cooked (al dente), stir in the Jerusalem artichoke puree, butter, parmesan, salt and pepper. And mix.
4. Then shake continuously to let the air in and make it “all’onda”, that is to say creamy and airy!
5. Snack the langoustines over high heat in a very hot pan. As soon as they brown, remove them from the heat.
6. Serve on a flat plate and garnish with a few hints of curry cream and pearly langoustines.

To do also: Recipe by Philippe Etchebest: The real fresh pasta with carbonara from the top chef WITHOUT cream!