If you follow me on instagram, you may know that I went to Le Touquet. During this weekend, I tasted an absolutely fantastic risotto in a small restaurant (La Petite Charlotte), I wanted to get inspiration for a recipe and it goes well with the coquille St. Jacques.
For 2 people :
– A dozen small coquille St. Jacques (or 4 large)
– 100g risotto rice (raw)
– A small tomato
– 3 tbsp low fat cream
– Some sprigs of chives and basil
– 3 pinched Parmesan
– Salt and pepper
What to do :
1 Put the rice in a saucepan and cover with water. Cook and stir for 10-15 minutes. When it is cooked and the water has evaporated, add the finely diced tomato and basil shearing. Stir.
2 Next, cook a skillet with a little butter. When the butter has melted and the skillet is hot, add the Saint-Jacques. Sauté ten minutes. Add water regularly when you feel that it clings, it caramelize them without making them fat.
3 Add 3 tablespoons of low fat cream with rice and 3 pinched parmesan, stir, still leave 3-4 minutes over low heat. Then add the chives to the coquilles saint-Jacques before serving.
4 Add salt and pepper, you can serve!