- •200g carnaroli risotto rice
- •1 large shallot
- •500ml white fish stock
- •2g marine plankton
- •100g parmesan
- •100g butter
- •100ml white wine
Plankton risotto from MasterChef: The Professionals 2017
Jamie Park
12th December 2017
Plankton risotto from MasterChef: The Professionals 2017
It's essentially a risotto bianco finished with plankton. I have to mention Plancton Marino and also Ritter Courivaud in this recipe and Angel leon who inspired this dish after a visit to his bar in El puerto summer this year. The risotto is served with roasted stone bass cooked in Iberico ham, roast sweet potato puree and a chicken and thyme sauce.
Ingredients
Method
•Finely dice the shallot
•Sweat it down gently in olive oil with a finely grated garlic clove
•Add the rice and sweat lightly
•Add the wine and reduce to a syrup
•Add all the stock and turn up slightly to a simmer
•Stir frequently until almost all the stock is absorbed then remove from the heat, season with salt and add the butter and parmesan and beat it in to emulsify, finally add the plankton to turn the rice completely green and tasting of the sea.
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