Seared Scampi on Forbidden Rice

Serves 6
Ingredients:

Rice
200 ml forbidden (purple) rice
250 ml cold water
150 ml vegetable stock
40 g butter
40 g grated Parmesan cheese
Salt
Black pepper
200 g wide green beans, cooked and cut diagonally into diamond shapes

Hazelnut Cream
150 g peeled hazelnuts
500 ml whipping cream
10 ml walnut oil

Red Wine Sauce
500 ml Cabernet Sauvignon wine
100 ml Marsala wine
500 ml lobster stock

Pistachio Tuile
50 g egg whites
25 g melted butter
25 g flour
10 g shelled, roasted and coarsely chopped
5 g grated Parmesan cheese
Pinch of sea salt

Langoustine
2.5 kg langoustine (24 pieces)
10 ml olive oil
Salt
Ground black pepper

Preparation Method:

Step 1: Rice Put rice in a pot with the cold water and bring to the boil. Turn down the heat and simmer for 45 minutes
until the rice is soft. Strain the rice and spread it over a baking sheet to halt the cooking process and to cool. Step 2: Wine Sauce Combine the ingredients in a saucepan, bring to the boil and reduce to about one tenth of the original
amount or until it forms a thick smooth sauce. Step 3: Hazelnut Cream Grind the hazelnuts into a paste with the sharpest blade in a food processor. Add the cream and walnut
oil and mix until the texture is creamy and smooth. Filter the cream through a fine strainer, place in
whipped cream dispenser and process with two whipped cream chargers. Step 4: Pistachio Tuile Heat the oven to 180°C. Beat egg whites with butter and flour until smooth. Place a silicone pan liner
(Sil-Pad) on a baking surface. Place 6-10 well-spaced tablespoons of the batter and form rounds with a
7 cm diameter cookie cutter. Sprinkle the pistachio, Parmesan cheese and salt granules on each round and bake for 12-13 minutes until the dough is golden brown. Remove from the oven and leave to cool.

To Serve:

Step 1 Heat some olive oil in a frying pan, add the green beans, season with a bit of salt and heat while stirring without
allowing them to brown. Transfer beans to individual serving plates. Step 2 Place cooked rice in a pot, add the vegetable stock and heat while stirring. Add butter and Parmesan, mix into a
risotto, season with salt and pepper and place over the beans in each plate. Add some olive oil to the pan and grill
the langoustines for two minutes on each side. Season langoustines with salt and pepper and place them on absorbent paper. Whip some of the walnut cream over the risotto and place four langoustines on the cream in each plate. Heat the wine sauce and drizzle over the langoustines/cream. Garnish with the pistachio tuile.