Zest and juice lemon. Lightly chop fresh parsley and thyme. Chop shallots. Crumble Fromage d'Auvergne.
In a deep, large round pan, melt butter. Add shallots, and cook until translucent (a few minutes).
Add arborio rice. Let the rice absorb all the butter, and stir to coat, about two minutes. Add white wine and lemon juice and stir with consistency. Add minced garlic. Stir until all liquid is absorbed. Add a cup of stock and the rest of the wine. Let rice absorb liquid and add another cup of stock. Keep stirring and adding stock until absorbed, testing the rice. When the rice is al dente, toss in a bit of stock and add lemon zest. Turn off burner and let sit for 2 minutes. Stir in Parmesan cheese; reserve about 1 tablespoon. Stir in Fromage d'Auvergne slowly and salt to taste. Add 1 large pat of butter (1 tablespoon), the remaining Parmesan cheese, and stir in.
Preheat oven to 350 degrees F.
Set garlic halves face-up on a baking sheet. Drizzle with olive oil, and sprinkle salt and pepper.Bake for 40 minutes. Set aside and let cool 20 minutes. Pull out the individual cloves if you'd like, or just pat down the garlic heads with a paper towel (to absorb as much oil as possible). Reserve.
Heat a large pan or wok on medium-high heat and add olive oil. Add carrots and leeks and saute until the leeks are sweated and the carrots take on a slightly darker shade of orange. Add to an empty stock pot (try to keep as much oil as possible remaining in the pan). Add more oil to the pan if necessary. Saute shallots in the same pan until translucent. Add plantains to stock pot. Slowly fill the stock pot with cold water. Add oregano, peppercorns, roasted garlic and salt to stock. Bring the stock to a boil, lower heat to simmer and leave on stovetop for 1 hour. Skim any oil and impurities that rise to the top. Strain the stock into another empty stock pot. Add thyme and parsley, set back on the stove and simmer for another hour, until the water has reduced an inch or two. Let sit, then strain twice through a fine mesh strainer. Salt the stock lightly, if you'd like a saltier broth. Makes 3-4 quarts of strong stock, which can be thinned with water if more is needed.
Divide the shrimp into 2 equal amounts and place them into 2 separate bowls. Combine all of the Blackened Shrimp spices. In one bowl, sprinkle the seasoning over the shrimp until they are coated. You may have some seasoning left over. Discard it. Do not season the other bowl of shrimp.
Preheat oven to its lowest setting. Place a small baking sheet in the oven. In a medium saucepan, heat the clarified butter on medium-high until it begins to boil. Heat a large skillet on high heat. When the skillet is hot, add the unseasoned shrimp to the clarified butter saucepan and turn off the burner underneath the butter. Immediately after you add the shrimp to the butter, cover the skillet's surface with the seasoned shrimp. Heat them for 1 minute on each side. The pan should sizzle and smoke.
With a large wooden spoon, take 2 spoonfuls of clarified butter you are using to poach and pour it onto the blackened shrimp. Keep the heat on the blackened shrimp for 30 more seconds, then turn off the heat. The butter will keep them at temperature while you remove the poached shrimp from the butter. Carefully remove the butter-poached shrimp. Sprinkle with coarse sea salt. Remove the baking sheet from the oven and place both the butter-poached and the blackened shrimp on it. This will keep them warm while you plate the risotto.
Preheat oven to 350 degrees F.
On silpat, add coconut/Parmesan mix to a 1/4-inch height, 2 inches apart from each other. Bake until light golden brown, and allow to cool before lifting off baking sheet.
With towel in hand, over a mixing bowl or the sink, strike the coconut with dull whacks using the back end of a butcher's cleaver. Go around the coconut following an elliptical path from end to end, so that each breaks off cleanly and the maximum width for each coconut half is achieved. Drain coconut water. Using a paring knife, scoop out as much coconut as you can along the edges, widening the interior of the coconut into a bowl. Using a wet paper towel, clean out any shell fragments or shaved coconut from the coconut vessel.
Once all elements have been made, place 1/2 cup of risotto in the middle of the plate or coconut shell (you will need to use sea or kosher salt underneath the coconut shell to steady it on the plate). Place coconut tuile in the middle of the risotto mound (or stick into risotto vertically where desired).
Arrange shrimp in a yin-yang position atop the pillow of risotto.
Top with piece of fresh parsley for garnish.
Series: Kitchen Conspirators
Episode: Santa Catalina in the Kitchen (Ep. 1: Part 3)