Ingredients for two servings
- 1 shallot
- 2 tablespoons olive oil
- 1 tbsp butter
- 160g of risotto rice
- 200 ml Champagne
- 400 ml of fish stock
- Salt, pepper
- 250 g shrimps with shell
- 3 tablespoons olive oil
- 1 clove of garlic
- chili flakes and sea salt at will
Peel the shallot and chop into small cubes, then heat olive oil and butter in a pot. Sweat the shallot cubes in the oil and add the rice. Stir until the rice is translucent. Add Champagne and some salt.
Slowly add the fish stock while continuing to stir. Let it thicken before adding more stock and cook until rice is soft but still a bit firm. Cook the risotto for about 20 minutes and add salt and pepper to taste before serving.
Heat some olive oil for the king prawns in a frying pan. First sweat the finely chopped garlic and chili flakes for 1 to 2 minutes. Then add the king prawns and sea salt to taste. Fry the king prawns for 2 minutes over a high heat and keep turning them in the pan.
Present the risotto and king prawns on a plate and serve.
You can alternatively serve the Champagne risotto with fried fish fillets.