Lunchbreak: Black tiger shrimp risotto, prepared by Bistro Campagne chef Luke Creagan

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Chef Luke Creagan

Bistro Campagne
4518 N. Lincoln Avenue
(773) 271-6100

Black Tiger Shrimp Risotto


1 cup 90% cooked Carnaroli Rice
1/2 cup heavy cream
1/2 cup vegetable stock
3 Tbs caramelized mire poix
1.5 oz cleaned and medium diced black tiger shrimp
1/2 teaspoon ground cayenne pepper
1 Tbs whole butter
2 oz slow poached octopus
1 lemon
2 Tbs grated Comte cheese
toasted paprika oil

In a large saute or sauce pan, add cream and veg stock with salt and pepper and bring to boil.  Add shrimp, cayenne and mire poix and stir frequently until proper consistency. Finish with butter. In a cast iron skillet or flattop grill, char the octopus in a little bit of canola oil and zest of 1/4 the lemon.  Season with kosher salt and rotate until golden brown edges form but center remains soft. Plate the risotto first, then add octopus, comte and paprika oil on top for garnish.  Celery leaves or other green leaves are also nice to add such as nasturtium leaves to add the pop of color.

Vegetable Stock

1 pounds vegetable scraps or combination of onions, celery and carrots
1 Tbs black peppercorns
6 fresh bay leaves
2 gallons water

Simmer ingredients for 2 hours on medium heat until flavors infuse. Strain liquid and reserve 3 cups to be kept hot in a small sauce pot.

Par Cooked Carnaroli

1 Tbs canola oil
1 cup carnaroli rice
1 Tbs diced shallots
3 cups vegetable stock
1/8 cup white wine
salt and ground white pepper to taste

Saute the shallots in the canola oil until translucent, add rice and continue to saute on medium high heat for 1 minute until slightly toasty. Deglaze the pan with white wine and reduce until dried into the rice and shallots. In 3 stages, while stirring frequently with a wooden spoon, add the hot veg stock waiting to add each of the 3 cups until the last one has reduced into the rice and shallots.   Cool down on a baking pan until chilled.

Baby Octopus

2 pounds baby tenderized octopus
2 cups canola oil

Clean out the octopus beak after removing the heads and portion into 2-3 oz pieces separating by 2-4 tentacles depending on size. In a baking pan, combine Octopus and Oil and cover with aluminum foil. Cook at 275 degrees F for 3 hours. Remove octopus and place on baking sheet to completely cool.

Caramelized Mire Poix

1 cup small diced spanish onion
1/2 cup small diced carrots
1/2 cup small diced celery
1 Tbs canola oil
1/2 cup white wine
water as needed

Caramelize the onions in  canola oil until dark brown.  To do this properly, form a fond at the bottom of the pan with the onions and deglaze with wine , then repeat with water 3-4 times until color becomes deep and reminds you of French onion soup.  Add carrots and repeat water deglaze 2 times until carrots soften.  Add celery and cook for 2-3 minutes just to incorporate, then cool down the mire poix completely on a baking sheet.

Toasted Paprika Oil

2 Tbs sweet smoked paprika
1 cup canola oil

Toast paprika in a Teflon or nonstick pan on medium heat until slight toasty smoky notes happen.  Add oil and remove from heat immediately.  Pour into a proper container to cool at room temperature.

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