Sergio hermans samphire risotto

Name: sergio hermans samphire risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 lemon; 40 g capers; 40 g green olives finely chopped; 40 g shallot shredded; 1 el fresh flat parsley finely chopped; 2 el Red wine vinegar; 6 el traditional olive oil; 2 el shallot shredded; 1 toe garlic finely chopped; 50 ml traditional olive oil; 150 g risotto rice; 150 ml White wine; liter chicken broth from tablet; 220 g samphire; 5 el grated Parmesan cheese; 1 el salted butter; 50 ml creme fraiche; 20 g freshly ground coffee

Cook like a pro with this recipe from top chef Sergio Herman from Zeeland. You can taste the sea in this surprising risotto.

Ingredients

Directions

Grate one and a half lemon and squeeze out one half.
First make the caper vinaigrette: put the capers, chopped olives, 40 g chopped shallot and chopped parsley in a bowl.
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.
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.
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.
Taste in between: the rice should be soft, but still have a bit of bite. Cut the samphire small and keep the tops separate.
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.
Add 50 g caper vinaigrette and the samphire (not the tops) and stir gently.
Divide the risotto over 4 plates and insert the tops of samphire. Bring extra to taste with the lemon zest.
Powder with a tiny bit of freshly ground coffee. Yummy! .