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Arroz al trote

with scampi, herb cream and chorizo oil

Entrements and mousse Shellfish

Arroz al trote

Ingredients

For 10 servings

Arroz al trote

400 g risotto rice

100 g mild chorizo

20 g chopped garlic

5 g pimentón (smoked paprika powder)

2 shallots

1 l poultry stock

400 ml white wine

Herb cream

1 bunch of parsley

1 bunch of basil

1 sprig coriander

500 ml Debic Cream Plus Mascarpone

Scampi

16 scampi

100 g panko (Japanese breadcrumbs)

Chorizo oil

500 g grape seed oil

200 g chorizo

Garnish

Vene Cress

Preparation

Arroz al trote

Fry the chopped shallots and add the rice. Stir well. Add the pimentón and deglaze with the white wine

Add the poultry stock. Leave the rice to cook gently and add stock if necessary. The texture should be creamy.

Herb cream

Prepare a green herb purée and add to the Debic Cream Plus Mascarpone.

Beat until light and airy to form a quenelle. Set some of the liquid herb cream aside to be used when plating up.

Scampi

Coat the scampi in panko breadcrumbs and fry.

Chorizo oil

Mix the oil with the chorizo in the Thermomix at 70°C for 40 minutes at medium speed.

Assembly

Arrange the rice in the centre of the plate. Place two fried scampi and a herb cream quenelle on the rice.

Add the chorizo oil and a little herb cream. Garnish with a few Vene Cress leaves.

Recipe tags Entrements and mousse Shellfish

debic for baker

debic for baker