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Ingredients

Risotto
2 cups arborio rice
2 quarts Roasted Garlic and Plantain Stock (see recipe above)
1 lemon, zested and juiced
1 1/2 sticks butter
8 shallots, chopped
1/2 cup Fromage d'Auvergne cheese, hand crumbled
1/4 cup grated Parmesan cheese
8 ounces dry white wine
Salt and pepper to taste

Roasted Garlic and Plantain Stock
4 large yellow-brown plantains, peeled and sliced on the bias to -inch thickness
5 heads garlic, sliced lengthwise in half
3 carrots, sliced on the bias to -inch thickness
1 1/2 lbs. leeks, roughly chopped
2 lbs. shallots, chopped
bunch fresh thyme
1 bunch fresh parsley
bunch fresh oregano
10 black peppercorns
2 tablespoons salt
2 tablespoons olive oil
8-10 quarts water

Blackened Shrimp
2 teaspoons cayenne
2 teaspoons paprika
1 teaspoon coarse ground pepper
1 teaspoon coarse ground sea salt
1 teaspoon ground Thai peppercorns (optional)

Butter Poached Shrimp
4 sticks of butter, clarified
1 tablespoon coarse ground sea salt
2 lbs. large or jumbo shrimp, veined and cleaned

Coconut Parmesan Tuiles
5 ounces Parmesan cheese, finely grated or zested
3 ounces coconut flakes (unsweetened preferred)

To Crack a Coconut Shell
5 coconut shells, to be halved
A cleaver

Description

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