Vegetable filling preparation:
Turn carrots and zucchini, halve lengthwise. Then take each element and ovalize it at the four ends so as to give it the shape of a small rugby ball.
Turn the poivrade artichokes:cut the tail 2 cm from the bottom. By hand, completely peel the artichokes. Then, using a small knife, round off the bottom and the tail piece. Using a small spoon, remove the hay. Cut each artichoke heart in half and put them in a salad bowl filled with slightly lemony water, to prevent them from blackening by oxidation. These small artichokes can be bought ready-made frozen.
Cooking artichokes and vegetables:
Heat half a teaspoon of olive oil in a saucepan and sauté the chopped onion, uncovered, without browning, for 1 minute.
Deglaze with white wine. Reduce until almost dry.
Add the 30 cl of chicken broth, the saffron, a pinch of salt, then cook, covered and over low heat, for 5 minutes. Add the poivrade artichokes, cut in half, and cook for about 15 minutes.
Then drain the artichokes and pass the broth through a sieve strainer. Add the milk and thicken with the cornstarch. Check the seasoning. Keep the sauce warm.
Crush the raw cauliflower flowers in a blender, 20 to 30 seconds maximum, in order to obtain cauliflower grains the size of a grain of rice. Cook them for 2 minutes in a pan of boiling salted water. Cool and drain in a fine mesh strainer.
Cook separately in a pan of boiling salted water, the asparagus tips 5 minutes), the broccoli (6 minutes), the broad beans (1 minute), the carrots (12 minutes ). At the end of each cooking, refresh in cold water and drain the vegetables. Don't forget to peel the beans. Reserve the vegetables on a plate.
Cooking rice:
Heat a teaspoon of olive oil in a large saucepan. Sweat the onion uncovered, without browning for 3 minutes. Add the rice and brown it (sauté it until the grains are translucent). Pour the white wine. Reduce dry. Add the chicken broth step by step, stirring continuously (only add more broth when the broth poured in the previous step has been absorbed). It takes about 13 minutes to cook the rice over low heat.
Then stir in the cauliflower, grated parmesan and cream. Mix gently with a fork. Ventilate well, because the whole must be creamy. Check the seasoning.
Shrimp cooking:
Reheat the vegetables and steam the prawns in a couscoussier for about 3 minutes. These must be seasoned with salt and pepper beforehand.
Dressing:
Divide the risotto into warm soup plates. Prick three cooked prawns per person on top and arrange the vegetables harmoniously, jumbled up.
Drizzle with saffron sauce.
