Mediterranean cuisine

Medium

Cognac Shrimp With Beurre Blanc Over Risotto à la milanaise

Name: Cognac Shrimp With Beurre Blanc Over Risotto à la milanaise
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3.5 cup Chicken broth; 0.5 Medium Onion; 1 Medium Carrot; 1 Stalk Celery; 1 Clove Garlic; 1 tsp. Olive oil; 2 tbsp. Butter; 0.5 Medium Onion; 1 cup Arborio rice; 0.5 cup White wine; 2 tsp. Salt; 0.25 tsp. Saffron; 0.25 tsp. White pepper; 0.5 Medium Shallots; 0.25 cup White wine vinegar; 0.25 cup White wine; 1 Stalk Butter; 9 Jumbo Shrimp; 0.25 tsp. Salt; 0.25 tsp. Black pepper; 1 tsp. Olive oil; 2 tbsp. Butter; 1 Clove Garlic; 0.5 cup Cognac; 2 tbsp. Butter; 0.5 cup Pamasan cheese

Making this dish is all about heat control and timing. Make sure not to overcook your shrimp or else their texture will become rubbery. For a good risotto, make sure to cook it ‘al dente’ or else it will become mushy. Beurre blance is a silky sauce with nice acidity but it is extremely delicate and you must have excellent heat control when making it. Serve it immediately or else your sauce will break.

Chef Naeim Darzi

RATING LIKE SAVE PRINT

Cognac Shrimp With Beurre Blanc Over Risotto à la milanaise

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 5 min

2 SERVING

Ingredients:

3.5 cup Chicken broth
0.5 Medium Onion
1 Medium Carrot
1 Stalk Celery
1 Clove Garlic
1 tsp. Olive oil
2 tbsp. Butter
0.5 Medium Onion
1 cup Arborio rice
0.5 cup White wine
2 tsp. Salt
0.25 tsp. Saffron
0.25 tsp. White pepper
0.5 Medium Shallots
0.25 cup White wine vinegar
0.25 cup White wine
1 Stalk Butter
9 Jumbo Shrimp
0.25 tsp. Salt
0.25 tsp. Black pepper
1 tsp. Olive oil
2 tbsp. Butter
1 Clove Garlic
0.5 cup Cognac
2 tbsp. Butter
0.5 cup Pamasan cheese

Directions:

Pour in about a cup of chicken broth/stock into a medium saucepan and put it on a low simmer.

Cut half of a medium-sized onion, one carrot, and a stalk of celery. Add them to the broth. Add one crushed garlic. Let the broth and the mirepoix simmer for about 20 minutes.

In the meantime, add about a tablespoon of olive oil and a knob of butter into a small pan and put the heat on medium. Mince the other half of your onion into a very fine brunoise.

As soon as the butter melts, add the onions. Keep sauteing them until they turn golden. Add in a cup of arborio rice.

Toast the rice to bring out the aroma and the natural starch in the rice. Add ½ cup of white wine and it will reduce to less than a tablespoon due to cooking. Add the broth one or two ladles at a time. Keep turning and stirring the rice.

After about 5 minutes add some salt and saffron-infused water. Season the risotto with white pepper.

Keep ladling the broth and stirring the rice till it’s “al dente,” then put it aside.

Cut half a shallot into a fine dice and add it to your saucepan along with ¼ cup white wine vinegar and ¼ cup white wine. Reduce the mixture to about 2 tablespoons. Add in cold butter one knob at a time and keep whisking the mixture. Make sure the heat is on medium-low. Keep adding a cold knob of butter and whisking. If you feel like the butter is melting too quickly you can easily add more cold butter or take the pan off the heat. Do this for about one whole stick of butter.

Season the shrimp with salt and black pepper. Put some butter and oil into the pan. Right after the butter melts go ahead and add your shrimp. Cook it till you get some color but do not overcook your shrimp or else it will get rubbery. Add some finely diced garlic and saute a bit longer on moderate heat.

Take ½ cup of cognac and pour into the pan. Burn off all of the alcohol and reduce till almost no cognac is left.

Take the risotto back to the stove and add some more butter and parmesan cheese. Add a bit more broth to adjust the texture and creaminess and stir. Serve.