Prawns and Risotto from the planet Mustafar

Follow this recipe to make this dish based on the Star Wars Galactic Celebratrion !

Prawns and Risotto from the planet Mustafar: Pan-fried prawns with Espelette pepper, pepper coulis with Piquillo peppers, and Parmesan risotto coated with black breadcrumbs (cuttlefish ink) 

FOR 4 PEOPLE  

Level: intermediate 

Preparation time: 45 mins

Ingredients:  

Risotto 

  • 720g Arborio rice  
  • 25g butter  
  • 40cl single cream  
  • Salt and pepper 
  • 50g onion   
  • 8cl white wine 
  • 2cl olive oil  
  • 1L vegetable stock  
  • 4cl heavy cream (35%)  
  • 60g grated Parmiggiano Reggiano cheese 
  • 20 Prawns (5 per person)  
  • 1 teaspoon olive oil 
  • Espelette pepper  
  • Bread with cuttlefish ink (black bread) – also works with rye bread 

>> Black bread is not essential to the flavour of the recipe, but rather complements the visual effect. Instead of representing the planet Mustafar, it will be a nod to the planet Hoth 

Piquillo pepper coulis 

  • 80g peeled Piquillo peppers 
  • 20g red peppers in oil  
  • 1g fine salt 
  • Pepper 

Step 1 Optional – Breadcrumbs (black) 

You’ll need bread with cuttleflish ink (black bread) – this also works with rye bread. If you bake your own bread, add a few drops of black dye or cuttlefish ink. 

Place the slices of black bread on a baking tray. Dry the black bread in the oven at 90° for about 30 minutes. Turn the dried bread into breadcrumbs using a food processor, then set aside. 

Step 2 – Risotto 

Peel, wash and chop the onions. Fry the onions with the butter and olive oil in a frying pan. Add the rice and toast the rice thoroughly, then add the white wine and cook until it is completely evaporated. Add 50cl of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated.  

Add another 30 cl of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated. Finally, add 20 cl of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated.  

Remove from the heat and add the cream then the grated parmesan. Stir well and season as necessary. Transfer to a dish, cover with cling film and set aside to cool.  

Use cling film to shape the risotto into a ball (180g per person). 
Optional: remove the cling film and coat with black breadcrumbs. Store in the fridge.  

Reheat in the combi steamer to 130°C for 15 to 17 minutes. Check the core temperature. 

Step 3 – Piquillo pepper coulis 

Mix the piquillos and peppers in a hand blender. Add salt and pepper, seasoning if necessary. Heat and set aside in a bain marie. 

Step 4 – Prawns 

Shell the prawns, keeping the tip of the tail. Mix the olive oil and chilli to make a marinade. Coat the prawns in the marinade.  

Salt and then pan fry the prawns. 

Step 5 – Plating 

Place the Piquillos coulis in the centre of the plate.  

Top with the risotto ball. Arrange the 5 sautéed prawns around the risotto (all facing in the same direction). 

The restaurant: 

The Yacht Club are setting you off on a culinary voyage, with specialities inspired by New England and with Mediterranean influences.  

Légendes de la Force – Une Célébration Star Wars presented a catering concept dedicated to the world of the cult saga. The Yacht Club (Disney’s Newport Bay Club) teams used all their creativity and expertise to come up with this dish! 

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