2 cups arborio rice
2 quarts Roasted Garlic and Plantain Stock (see recipe below)
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
Salt and pepper to taste
4 large yellow-brown plantains, peeled and sliced on the bias to 3/4-inch thickness
5 heads garlic, sliced lengthwise in half
3 carrots, sliced on the bias to 3/4-inch thickness
1 1/2 lbs. leeks, roughly chopped
2 lbs. shallots, chopped
1/2 bunch fresh thyme
1 bunch fresh parsley
1/2 bunch fresh oregano
10 black peppercorns
2 tablespoons salt
2 tablespoons olive oil
8-10 quarts water
2 teaspoons cayenne
2 teaspoons paprika
1 teaspoon coarse ground pepper
1 teaspoon coarse ground sea salt
1 teaspoon ground Thai peppercorns (optional)
4 sticks of butter, clarified
1 tablespoon coarse ground sea salt
2 lbs. large or jumbo shrimp, veined and cleaned
5 ounces Parmesan cheese, finely grated or zested
3 ounces coconut flakes (unsweetened preferred)
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