Langoustine Risotto

Langoustine risotto

This is one of my trademark dishes. There is a bit of prep required and attention on cooking but this is as good as risotto gets and worth the effort. Using a stock made from the langoustines to bring the flavour to another level. If you want you can also add crab or prawns to the dish for an extra treat. For a healthy alternative use low fat crème fresh.

Here is the link to the video recipe on youtube

https://www.youtube.com/watch?v=4FQ2cieainA

 

 

 

Whats needed

Risotto rice

Garlic 3-4 cloves 

Celery 2 sticks

Medium sized brown onion

A carrot

4 Medium white onions

Dry white wine

Langoustines (around 6 per person)

Fresh Parsley

Crème fresh

Parmesan to grate

Olive oil

Salt and pepper

 

Preparation

 

 

1. take one carrot, one onion, a stick of celery, garlic gloves and parsley and add to a large sauce pan.
2. Remove the langoustine meat from the shells. This is easiest if you firstly hold the tail end and remove head by twisting. Then apply pressure to the tail shell to crack and break it. Then slowly remove the tail shell. Be gentle as the meat is rather fragile, after a few you get the hang of it!
3. Add the shells to the pan, put the tail meet in a bowl and put aside in the fridge.
4. Add olive oil to the pan and fry the mixture for 5 mins. Then add one glass of white wine. Cook the wine off then add sufficient boiling water to cover the entire mixture. Add salt and pepper.
5. Simmer for as long as possible, at least two hours.
6. Chop two celery sticks (finely), two onions and three large cloves of garlic and set aside in a bowl. See below for example.

 

 

 

Next, Get cooking

1. In a little olive oil fry the mixture (from  6 above) in a large frying pan for a few min until softened.
2. add risotto rice and stir through the mixture. Fry for a minute allowing the rice to soak up the juices.
3. Add 1 large glass of wine and cook off the wine until fully evaporated.
4. In three stages add the stock (pour through a sieve to ensure only stock enters). Each time add enough to cover the mixture fully and stir constantly until the rice has absorbed the liquid fully. This takes some time!
5. Once the Rice has almost completely absorbed the last of the stock, squeeze juice of half a lemon to the pan and stir through.
6. Next add the langoustine meat and gently stir in. This should cook very quickly.
7. Once cooked take off the heat. Add chopped parsley and fld in a large tablespoon of crème fresh.
8. Serve and eat. Shave some parmesan on top if you wish.
9. What rice you don't serve set aside and store in fridge- it makes amazing rice balls the next day.

 

Video to follow