Cedar Risotto with Raw Shrimp and Capers

Preparation

For this cedar risotto, start by washing one cedar and cutting it in half. Slice four thin pieces from the central part, making two slices from each half. Squeeze the juice from the remaining cedar and the whole one, then grate the zest from one half and peel the zest from the other with a vegetable peeler, cutting it into strips. Blanch in boiling water for one minute and then drain.

In a small saucepan, combine the sugar with 150 ml of water, bring to a boil, and let simmer for two minutes while stirring. Add the cedar slices and, after one minute, the zest strips: continue cooking for another minute and let everything cool.

Cut the shrimp into small pieces and season them with a drizzle of oil, a pinch of salt, pepper, and half of the grated zest. Mix and let rest in the fridge. Sometimes, I prefer to leave them whole.

Peel and chop the shallot, then sauté it in 4 tablespoons of oil. Add the rice, toast it, and when it is warm, season with salt and deglaze with the white wine. Add a ladle of hot broth and cook the rice, adding a little broth at a time. While the rice is cooking, fry the capers in a few tablespoons of hot oil for a few seconds and drain them on paper towels.

When the rice is al dente, moisten it with the cedar juice, add the candied zest, adjust the salt, and off the heat, stir in the butter and Grana. Flavor the risotto with the remaining grated zest and a grind of pepper.

Serve by placing a candied slice on each plate, divide the risotto, and garnish each portion with the raw shrimp and a few fried capers.