Langoustine Risotto

This langoustine risotto is so creamy and delicious, and a great way to
entertain dinner guests. Surprisingly easy, you just need to follow a few
precise steps.

Servings: 2 people

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Cuisine:

Italian Mediterranean

Keywords:

Quail Risotto Italian Food scampi Langoustines

Instructions

1 In a pot add all the stock ingredients and bring to a simmer. Allow the liquid
to reduce by 25% and then strain into a container through a fine mesh sieve. Add
salt to taste (I used about 2 teaspoons)
2 In a pan on medium heat add a bit of olive oil. Then add the rice and mix it up
to coat the grains. Add the shallot and stir the pan around.
3 Once the shallots become indistinguishable in the mixture add the Lillet Blanc
(or white wine) and stir everything. Allow the rice to absorb the wine, then
turn the heat up to medium-high.
4 Add the langoustine stock 60ml (1/4 cup) at a time, stirring constantly. Once
the liquid is absorbed, add some more. Keep going for about 20 minutes, or until
all the liquid is used. Remove from heat.
5 Add the butter in small pieces, stirring to incorporate. Then add in the cheese
and mix everything up. Place a lid on your pan and let sit for 10 minutes.
6 While the risotto is resting saute your langoustines in a bit of olive oil about
1 minute per side.
7 Plate the langoustine risotto, and top with the grilled langoustines. Garnish
with some pea and alfalfa sprouts and a grating of more cheese. Enjoy!

Langoustine Risotto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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