September 2004
My Favorite Recipe
Guaranteed to prolong that summer feeling, here’s the favorite recipe of Manuel Reheis, chef at Broeding in Neuhausen.
Honeydew Melon Risotto with Prawns
Ingredients:
1/2 honeydew melon, diced
12 prawns
160 g Carnaroli rice
2 shallots, finely diced
1 bunch of dill, chopped
4 tablespoons Noilly Prat
Juice of two oranges
4 teaspoons lemon-flavored olive oil
1 bay leaf
1 clove
Salt, pepper, high-quality olive oil, butter
Preparation:
Peel and devein prawns, setting aside shells. Then prepare the stock. Heat oil in frying pan, then fry shells for a few minutes. Pour in Noilly Prat and allow to bubble down. Now add the bay leaf, clove and orange juice, and a generous splash of water. Simmer for 20 minutes, then pass through a sieve and set aside. Next, heat butter in a separate pan and fry shallots until soft, then add rice and let sweat for a couple of minutes. Pour in enough stock to cover rice and simmer. As soon as the liquid has reduced, add more stock. Keep doing this, always ensuring there is enough stock to cover the rice. Meanwhile, fry prawns in olive oil.
The rice should be ready after about 20 minutes. Remove from heat and stir in melon, lemon oil and dill. Serve, placing the prawns on top.
Broeding restaurant and wine dealer Schulstr. 9
(U-Bahn: U1, Rotkreuzplatz)
Tel. (089) 16 42 38
Opening times: Tues.–Sat. 7 pm–1 am, food served 7 pm–10 pm
