CARABINERO RISOTTO

Made By Head Chef Aitor Jeronimo Orive from Iggy’s Restaurant Singapore.

Serves 4

Ingredients:

  • 800ml Shellfish stock
  • 400g Bomba Rice
  • 100g Butter
  • 50g Carrot
  • 50g Daikon
  • 50g Fresh squid
  • 0’2g Saffron (a pinch)
  • 10g Concentrated tomato paste
  • 4 Medium size Carabineros

Ingredients Fish Stock:

  • 1 leek
  • 1 carrot
  • 1 onion
  • 1 Kg shellfish and fish bones
  • 10g olive oil

Method Fish Stock:

  1. Dice vegetables, sweat with olive oil until transparent
    Roast fish bones and shellfish shells in a tray in the oven; add to the vegetables in a pot.
  2. Cover with water; simmer for 45 mins to an hour

Carabinero Butter Ingredients:

  • 100g shells and carabinero heads
  • 100g of unsalted butter

Method Carabinero Butter:

  1. Melt butter; add carabinero heads and shells, simmer for 1 hour, strain. Chill and reserve butter for later.

Carabinero Carpaccio Ingredients:

  • 4 Carabineros
  • Glad wrap
  1. Peal carabineros; keep the heads and the rest of the shells for making the butter.
  2. Clean prawns thoroughly; take off the veins, once clean place the carabineros meat between two sheets of cling film and pound until flat, place on tray and freeze.
  3. Once frozen cut into desired shape, quickly so it won’t defrost, save for later.

Risotto Method:

  1. Cut squid and vegetable into small cubes, sauté until golden brown, add the stock tomato puree and saffron.
  2. When boiling add the rice turn to medium heat and cook for 15-20 mins, when rice is almost dry add the carabinero butter and emulsify into the rice off the stove, season it with salt.

Finishing:

  1. Place rice on plate and while still hot put the carabinero Carpaccio straight from the freezer to the plate, season with some olive oil and Maldon salt to finish.

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