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Rice with shrimp, green peppers & amarena cherries

by Enrico Bartolini
Enrico Bartolini Mudec, Italy
 

In my original region, Tuscany, rice is often served boiled on detox days or in salads in the summer. With my work between Veneto and Lombardy I discovered the elegance, technique, and pleasantness not only of Risotto but of the preparations that accompany rice. Today, in Milan, I have been cooking it with love for about 20 years.

Rice with shrimp, green peppers & amarena cherries

  • STARTER
    4 PERS.
  • timing
    1h42
  • preparation time
    1h30
  • Cooking time
    12MIN

INGREDIENTS

SOUR CHERRY SAUCE

Shallot - 1
Butter - 50g
Black cherry puree - 1L
Red wine vinegar - 50ml

SAGE CREAM

Cream - 3L
Milk - 1L
Leaves of sage - 15

GREEN PEPPER SAUCE

Green peppers - 1kg
tbsp glucose - 2
tsp xanthan - 1

LAPSANG AND JUNIPER BUTTER

Butter - 1kg
Lapsang - 15g
Juniper - 5g
Green pepper - 3g

BARBECUE SAUCE

Peeled tomatoes - 500g
Sugar - 300g
Worcestershire - 25g
Salt - 20g
Pork ribs - 1kg
Diced smoked bacon - 400g
Cherry tomatoes - 2kg
Tropea onions - 5
300g caramel on 500g finished barbecue

RISOTTO

Carnaroll rice - 200g
Lapsang, juniper and pepper butter - 70g
Parmesan - 60g
tbsp lemon juice - 1
Pieces of prawn - 4
Black cherry sauce - 80g
Sage cream - 200g
Green pepper sauce - 80g
Barcecue sauce, to taste

METHOD

— SOUR CHERRY SAUCE

Cut the shallot into julienne strips and sweat it in a pana with a knob of butter. Add the sour cherry puree and reduce to a creamy consistency. Season with salt and red wine vinegar.

 

2 — SAGE CREAM

Put the cream, milk and sage in a saucepan and reduce to a creamy consistency.

 

3 — GREEN PEPPER SAUCE

Remove the seeds from the green peppers. Put them through the extractor and recover the juice. Once the juice has been put into the saucepan, reduce it with the glucose to a honey-like consistency. Bind with a little xanthan gum.

 

4 — LAPSANG AND JUNIPER BUTTER

Toast the pepper, juniper and lapsang in a frying pan to release the aromas and essential oils. Then put everything into a Pacojet with the softened butter, mix and blast chill. Pulse 5 times until the butter is smooth and fragrant.

 

5 — BARBECUE SAUCE

Roast the ribs first on the grill and then in the oven. Brown the onions in a saucepan and add the sugar. Add the ribs and bacon, then the peeled tomatoes and dates and finish cooking. Strain, add Worcestershire and salt. Finally add the caramel and bring to the desired consistency.

 

6 — RISOTTO

Cook the rice for about 12 minutes in boiling water. When cooked, stir in butter, parmesan cheese and lemon.

 

SERVING INSTRUCTION

Arrange the sauces at the base of the plate, starting with the sage cream and forming a circle. Arrange the other 2 sauces, black cherry and green pepper, spatter in a circle. Place the freshly pan-fried prawns.

Both the sauces and the delicate bitter notes of the dish's reductions hook the fruit and freshness of Krug Rosé 26ème Édition.
Krug Grande Cuvée
Krug Grande Cuvée
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