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Geekychef01
Sergio hermans samphire risotto
Cook like a pro with this recipe from top chef Sergio Herman from Zeeland. You can taste the sea in this surprising risotto.
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Ingredients
Directions
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Grate one and a half lemon and squeeze out one half.
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First make the caper vinaigrette: put the capers, chopped olives, 40 g chopped shallot and chopped parsley in a bowl.
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Add the red wine vinegar, the olive oil, the lemon juice and 1/3 of the grater to a stir well. Put separately until use.
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Fry the chopped shallot and finely chopped garlic for 3 minutes in the olive oil. Add the rice and cook for 3 minutes until the grains are glassy.
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Add the wine and stir until it is absorbed. Add a dash for sprout the stock until the rice is almost done. This takes about 20 min.
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Taste in between: the rice should be soft, but still have a bit of bite. Cut the samphire small and keep the tops separate.
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Remove the pan from the heat. Add the grated Parmesan cheese, butter, cream and the rest of the olive oil and cover for 10 minutes.
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Add 50 g caper vinaigrette and the samphire (not the tops) and stir gently.
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Divide the risotto over 4 plates and insert the tops of samphire. Bring extra to taste with the lemon zest.
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Powder with a tiny bit of freshly ground coffee. Yummy! .
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Nutrition
425Calories
Sodium0% DV1.335mg
Fat40% DV26g
Protein20% DV10g
Carbs11% DV32g
Fiber8% DV2g
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