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Risotto aux gambas et vin rosé et blanc de pierrevert petra viridis

The Jérémy’s risotto with prawns

A typically Italian specialty, risotto has become one of the favorite dishes of the french people. Creamy outside, al dente in the heart, the real risotto is not difficult to prepare, provided you follow the advice of Jérémy Delplace, chef of the restaurant La Gardette, located in the heart of the Golf du Luberon in Pierrevert.
To accompany this dish, which you can taste both as a starter and as a main dish, we recommend a bottle of AOP Pierrevert Village d’Or.

Ingredients

  • 1 half white onion
  • 2 tablespoons of smoked fish diluted in 1.5 liters of water
  • 300g risotto rice
  • 50cl of liquid cream
  • 20 prawns
  • 4 garlic cloves
  • 4 sprigs of parsley
  • Olive oil
  • 2cl of pastis
  • 4cl dry Muscat de Pierrevert
  • Salt pepper
  • 200g grated parmesan

Preparation

After cooking the rice, chop a white onion and let it color. Add the cooked rice and leave the whole thing sweat. Pour 4cl of dry white wine and let reduce. Then add the smoked fish soup. Cook for 17 minutes.
Meanwhile, peel the prawns. Cook them with a drizzle of olive oil and flambé them with pastis. Remove from the heat and add the previously chopped garlic and parsley, then the liquid cream, salt and pepper.
Take your rice, mix it with the prawn cream. Let it reduce then add the parmesan. All you have to do is prepare your plates, uncork a bottle of AOP Pierrevert Village d’or and voila.

Bon appétit !

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