Shrimp risotto made from potato noodles

The perfect union of shrimp and potato, to which fennel, tomato and crème fraîche bring delightful freshness and richness. In this risotto the potato is presented in a noble form, namely domestic Mestari Perunanuudeli.

Ingredients:

3,000 KG Mestari Potato Noodles
0,200 L rapeseed oil
0,200 KG onion, diced
0,020 KG garlic
0,400 KG fennel, diced
1,500 L vegetable stock
0,500 KG crushed tomatoes
0,500 KG Crème fraîche
0,080 KG cornstarch
0,020 KG sugar
0,020 KG salt

To finish:

1,000 KG shrimp, well drained
fresh dill and chives
salt and pepper

Preparation:

Sauté the onions and fennel until soft in a pot. Add vegetable stock, crushed tomatoes, crème fraîche and the seasonings. Bring to a boil and thicken with cornstarch.

Place the frozen potato noodles in a GN container, add oil and season with salt. Put the lid on and cook in a steam oven at 100°C for 20 minutes. Stir a few times during cooking. Add the shrimp to the sauce and heat through. Pour the sauce over the cooked potato noodles, add fresh herbs and mix. Check the taste and season with salt and pepper if necessary.

Photo and recipe: Kespro Foodster