Cèpe and champagne risotto with gambas and drops of red oil

Name: Cèpe and champagne risotto with gambas and drops of red oil
Cuisine: French
Ingredients: 100 ml olive oil; 1 lemon, cut in half; 200 ml canola oil; 24 black tiger prawns (about 1 kg in total); glass of water; 125 ml champagne; 100 g butter (separate to first 30 g); 30 g dried cèpe (porcini) mushrooms, rehydrated in 450 ml chicken stock; 30 g dried cèpe (porcini) mushrooms, rehydrated in 450 ml chicken stock; 30 g dried cèpe (porcini) mushrooms, rehydrated in 450 ml chicken stock; 30 g dried cèpe (porcini) mushrooms, rehydrated in 450 ml chicken stock; 400 g fresh cèpes, sliced; 70 g grated parmesan; 250 g risotto rice (Arborio, Vialone Nano or Carnaroli); 250 g risotto rice (Arborio, Vialone Nano or Carnaroli); 250 g risotto rice (Arborio, Vialone Nano or Carnaroli); 250 g risotto rice (Arborio, Vialone Nano or Carnaroli); olive oil; 30 g butter; 1 medium onion, peeled and finely chopped; 1 tablespoon chopped garlic

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Many people are afraid of risotto because it sounds difficult, but it is really easy to make when you know how. (see HOW TO for the five secrets of perfect risotto.)

Ingredients

250 g risotto rice (Arborio, Vialone Nano or Carnaroli)
1 medium onion, peeled and finely chopped

Europe
France
Main course
Gluten-free
Autumn

Method

Place the dried cèpes in 450 ml chicken stock to rehydrate for one hour. Do NOT use stock powder for this, as it contains MSG and salt and your risotto will end up far too salty. Rather make a basic chicken stock (see BASICS). After the cèpes have soaked for an