Langoustine risotto
A very posh recipe, langoustine risotto is a delicate risotto dish, perfect for any special occasion.
Servings 4
Ingredients
- 1 kg langoustine you can also use half, the more you use the best it will taste
- 380 gr of riso carnaroli or arborio
- 200 gr of tomato puree
- finely chopped parsley
- 1 lt of water
- 1/2 glass of white wine
- salt. pepper and chili pepper to taste
- 2 garlic cloves
- 15 gr of butter
- 2 tbsp olive oil
Instructions
Make the langoustine stock
- Wash well the langoustines and cut the heads and the pincers. Set aside the bodies of the langoustines. Put the water in a pot and bring it to a boil (or you can use a kettle).
- In a pot put the heads and pincers with 1 tbsp of oil and a crushed garlic clove. As they start to sizzle add half of the wine, and let it evaporate. Crush them with a fork to let the insides melt into the sauce.
- Add the boiling water to the pot and let it cook for about 15 minutes. Add some salt and lower the heat, to keep it hot without shrinking. In the mean time shell the langoustines by cutting the shell in the middle with a pair of scissors. Get rid of the black string, chop the langoustine and put them on a plate.
Prepare the risotto
- Put the remaining oil in a large saucepan with the garlic and some chili pepper if you like it. Add the rice and let it toast for few minutes, always mixing then add the remaining wine and let it cook for a couple of minutes.
- Add the tomato puree and a couple of ladles of the fish stock using a sieve. Mix well and let it cook.
- As the rice absorbs the liquid, add some more stock (always using the sieve, to avoid some shells to fall into the risotto) and continue until the rice is cooked (it will takes about 15 to 18 minutes). Add the langoustines 5 minutes before the rice is completely cooked.
- When the rice is ready, turn off the heat, add the butter and mix vigorously. Cover with a lid and let it sit for 3 to 5 minutes. Serve with a pinch of parsley on top.
