Peugeot "Hoggar"
Just imagine how much you can pack on the back of this pick-up! We packed 12 sacks of rice 200 kilo shrimps and a big pack of chicken stock to make the worlds largest risotto. Unfortunately we had to feed the whole film crew so after lunch when we finally got around to shooting this we only had one plate left.
Client: Peugeot Brazil Agency: Loducca Produced by: Stink Post production: Swiss.se
Here's the recipe anyway:
- 1 cup Arborio rice
- 1 pound shrimp
- 2 tablespoons extra virgin olive oil
- 1 large onion (finely diced)
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons heavy cream
- 1/4 teaspoons saffron
Bring your chicken stock to a boiling point and have ready at stoveside. In a large skillet with a heavy bottom, heat oil over low heat and sauté onions until translucent. Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 7 minutes.
Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.) Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.
Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. This whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.
With 2 - 3 minutes left - and please, this will depend on you and your stove, so don't worry too much about timing - add the shrimp and cook until done. Add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately. Enjoy!
From The Shoot:
The waterfall with built in 80 camera rig needed to create the timeslice elements.