Exotic Risotto
easy
45 mins
45 mins
Ingredients
- 2 Shallots or small onions
- 1 Little letter saffron threads
- 400 ml clear chicken stock (instant)
- 40 g Butter or margarine
- 50 g Wild rice
- 200 g Long grain rice
- 200 g Carrots
- 200 g Celeriac
- 1 package (300 g) frozen peas
- 7-10 Tbsp Salt
- 20 g Flour
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp white pepper
- 1/2 can(s) (580 ml) Lychees
- 2 Kiwis
- 50 g Cashew nuts
- 25 g Raisins
Directions
- 1
Peel and finely dice shallots or small onions. Dissolve saffron threads in a little hot chicken soup. Heat half of the fat in a pot, sauté shallots and wild rice in it and deglaze with hot soup, add saffron.
- 2
Bring to the boil and allow to swell at low heat for about 30 minutes. After 10 minutes add the long grain rice. In the meantime, peel and wash the carrots and cut them diagonally into thin slices. Clean and wash the celery and cut into fine strips.
- 3
Cook peas, carrots and celery for about 5 minutes in 3/8 litres of salted water. Take out. Heat the remaining fat in a pot and sauté the flour while stirring. Deglaze with hot vegetable stock.
- 4
Refine the sauce with cream and season to taste with salt and pepper Put the vegetables back into the sauce. Drain lychees and cut into rings. Peel kiwis and cut into pieces. Add vegetables with the sauce, kiwis, lychees, cashew nuts and raisins to the rice and fold in carefully.
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