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Kingklip & Parmesan Prawn Risotto

Food • Newsletter • Recipe for Success • Recipes

This week on Recipe for Success our student chef Tyrone Kleynhans from Boksburg prepares Parmesan Prawn Risotto with Lobster Bisk for Michael Broughton from Terroir, Reuben Riffel speaks to Justine Drake about her Recipe for Success and then there’s still the viewers competition worth almost R 250 000.00.

Kingklip on a bed of Parmesan Prawn Risotto with foamy lobster bisk.

Ingredients

  • Prawn Parmesan Risotto
    • 3⁄4 Cup Arborio Rice (Risotto)
    • 1 Chicken Carcass (chicken stock)
    • 3 Carrots (chicken stock)
    • 4 Celery Stalks (chicken stock)
    • 3 Thyme Sprigs (chicken stock)
    • 2 Onions (chicken stock)
    • 2 1⁄2 Cups Chicken Stock
    • 1 Cup Grated Parmesan
    • 1⁄2 Cup Dry White Wine
    • 3 tbl Unsalted Butter
    • 2 tsp Salt
    • 1 tsp Pepper
    • 500g Prawns
  • Thyme Infused Garlic Butter
    • 1 Garlic Clove
    • 1⁄2 tsp Salt
    • 1⁄2 Cup
    • Unsalted Butter
    • 3 tbs Flat Leaf
    • 2 tsp Chopped Fresh Thyme
    • 2 tsp Grated Fresh Lemon Zest
    • 1⁄4 tsp Black Pepper
  • Lobster Bisk
    • 500g Dead Lobsters
    • 1 Cup Tomato Paste
    • 1 Onion (Chopped)
    • 3⁄4 Cup Celery (Chopped)
    • 3⁄4 Cup Carrots (Chopped)
    • 1 Thyme Sprig
    • 2 Flat Leaf Parsley Sprigs
    • 1⁄4 tsp Saffron
    • 1 Cups Heavy Cream
    • 1⁄2 Cup Cream Sherry
    • 2 tbs Ground Black Pepper
    • 3 leafs Gelatine
    • 250g Butter unsalted
    • 2 tbs Paprika
    • 75g Long grain rice
    • 250ml White wine
  • Lobster Caviar Balls:
    • 2g Agar agar
    • 250ml oil
  • Kingklip
    • 200g Kinglip
    • 5 Green Beans

Method

  1. Lobster Bisk:
    1. Chop lobster into pieces add to oven tray roast for 25min @ 180
    2. Sweat carrots,onions, in butter
    3. Add tomotoe paste
    4. Add paprika
    5. Add rice
    6. Add 200ml white reduce
    7. Add sherry
    8. Add all lobster in pot add water simmer until done
    9. Blend in thermal mixer
    10. Strain through chinois
  2. Parmesan Prawn Risotto:
    1. Preheat oven to 350 degrees.
    2. Place rice and 2 cups of chicken stock into oven.
    3. Cover and bake for 45 minutes.
    4. Remove from oven. Add 1⁄2 cup of chicken stock, parmesan, wine, butter, salt and pepper. Stir for 2-3 minutes.
  3. Thyme Infused Garlic Butter
    1. Mince garlic to paste with salt. Transfer to food processor along with salt, butter, parsley, thyme, lemon zest and pepper. Roll into 6inch log in sheet of plastic wrap. Twist ends. Chill for 2 hours.
  4. Chicken Stock
    1. Roast Chicken Sauté miropot. Add water. Simmer for 3 hours.
  5. Kingklip
    1. Add Kingklip to pan. Toss thyme infused butter over kingklip until coated.
  6. Garnish.