Executive chef Ben Pollinger par cooks rice with white wine followed by shrimp stock. He strains the rice, pouring more stock through it to keep the rice from clumping together. He reserves the liquid.
5 chicken bouillon cubes
He tops it with a foam made of chicken stock, butter, cream and pumpkin seed oil whipped with an immersion blender. He tops that with shrimp sauteed with olive oil and finished with shrimp stock and butter and garnished with micro arugula.
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