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Venus’s Pyramid risotto with crayfish and baby squid
What you need
- [ ] 220 g Gallo Venere rice
- [ ] 16 crayfish tails
- [ ] 16 baby squid cleaned
- [ ] 1 finely chopped shallot
- [ ] 750 ml vegetable stock
- [ ] 80 g extra virgin olive oil
- [ ] 1 small ginger root
- [ ] 2 tablespoons soy sauce
- [ ] 1 tablespoon cuttlefish ink
- [ ] juice of half a lemon
How to prepare:
Venus’s Pyramid risotto with crayfish and baby squid: marinade the ginger in the lemon juice, 30 g oil, soy sauce and cuttlefish ink. Mix together in the blender to make a sauce for decoration.
Heat 40 g oil in a saucepan and gently fry the shallot, then add the Venere rice. Continue making the risotto by adding the boiling hot stock a little at a time. Meanwhile split the crayfish down the back and remove the black intestinal vein. Pour the rest of the oil into a saucepan, and quickly cook the crayfish tails and small squid on one side only without any seasoning. Keep warm.
Finish cooking the risotto and adjust seasoning. Line 4 pyramid-shaped moulds with cling film and fill with the risotto, pressing down firmly. Turn each one over onto the centre of a plate and arrange the crayfish tails and small squid around the bottom. Drizzle with the previously prepared sauce.