Marron, Arborio & Avocado

Marron, Arborio & Avocado


Serves 6


250g arborio rice
1L vegetable stock
25g shallots, diced
2 cloves garlic, crushed
1/2 carrot
1/2 onion
1/2 leek
100ml olive oil


6 x 200g whole live marron


Marron meat reserved from above (chopped)
1 avocado (diced)
1/2 lemon (juiced)
1/2 bunch chives (chopped)



Slice the carrot, onion and leek into thin strips. Place into a roasting tray with a little olive oil and cook at 180°C until black.

Heat olive oil in a sauce pan, add shallots and garlic and cook until translucent. Add rice and cook for 2 minutes until rice is coated in mixture. Pour in 250ml of the stock and cook until absorbed. Repeat process until the rice is cooked; this will take about 25 minutes.

Add blackened roasted vegetables into the risotto and place into a blender. Blend until smooth. Pour into a dehydrator; leave in overnight.

Fry in deep fryer at 190°C for 30 seconds.


Place the live marron in iced water for 10 minutes.

Bring a large pot of salted water up to the boil and blanch the marron for 45 seconds, then refresh in iced water. Remove the claws and blanch for a further 7 minutes and refresh in iced water. Remove the claw meat and reserve for below.

Remove the shell from the marron tail. Preheat an oven 180°C roast the marron tail with a little olive oil for 6 minutes.


Place all ingredients above into a bowl and mix together gently. Season with salt to taste.

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