Brown shrimp risotto with seared red mullet and basil oil

INGREDIENTS

(serves four)

320ml nage
240g arborio rice, blanched
60g double cream
5g ground dried scallop roe
40g lactic butter
80g Parmesan cheese, grated
Salt and pepper
40g brown shrimps
40g spring onions, finely chopped
4 x 25g red mullet fillets, cut into triangles

METHOD

Bring the nage and rice to the boil in a saucepan. Cook until almost all the liquid has been absorbed. Add cream, scallop roe, lactic butter and Parmesan. Season. Bring to risotto consistency. Add shrimps and spring onions. Check seasoning.

Season and sear red mullet fillets.

To serve, place risotto in four shallow soup plates. Place a red mullet fillet on top. Finish with a drizzle of basil oil.

Padrig Jones

Photo © Nick Smith