Risotto remains a delicious dish. I have previously published Risotto ai funghi. Now a recipe for risotto with langoustines or shrimp. I myself choose langoustines as I make stock from the shells. The best is when the stock is made from scratch.
Ingredients (2 persons)
- 120 gr. risotto
- 2 onions
- 12 langoustines
- (0.75 ltr. Fish stock)
- 2 bay leaf
- 3 winter carrots
- 3 celery
- 2 cloves garlic
- 1 onion
- 125 ml. white wine
- hand full of peas
- tablespoon of tomato paste
- Olive oil
- flat leaf parsley
For risotto with langoustines, the best result is obtained if the stock is made by yourself. Head off the langoustines and remove their shells. Slice the carrot and slice the celery. Peel and chop an onion. Crush the heads of the langoustines with a knife and fry the heads with the bodies in a frying pan over medium heat.
Add some olive oil and add the sliced carrot, onion and celery. Bake these with it. Add 1 liter of water. Bring to a boil and add 2 bay leaves. Let this boil for at least 15 minutes. Turn off the heat and let it rest for at least 1 hour so that the flavors mix well. The stock needs to boil down slightly.
Drain the whole through a fine sieve. Taste the stock. If it is too bland in taste, add salt and pepper or a stock cube. Usually this is not necessary if there were enough vegetables in the broth. Bring the stock back to the boil and let it simmer slowly.
Peel the garlic and onion. Cut and crush the garlic, chop the onion. Cut 8-10 langoustines into small pieces. 2-4 langoustines remain whole. Fry about 1 clove of garlic in a little oil and when it turns brown add all the langoustines, both the pieces and the whole.
Fry them briefly until they turn pink in color. Remove the langoustines from the frying pan and keep the whole and sliced langoustines separately. Keep the whole langoustines warm. Sprinkle the chopped langoustine with a little lemon.
Fry the onion with the other clove of garlic in a pan over medium heat. Add the risotto as soon as the onion is translucent. Fry the risotto briefly. Stir regularly so that the risotto does not burn. Add peas and fry briefly.
Pour the white wine over the fried risotto and stir until the white wine is incorporated.
Add a tablespoon of fish stock to the risotto and keep stirring until the stock is absorbed. Repeat this for 10-12 minutes. Add a spoonful of stock each time the moisture is reduced. Make sure the stock stays on a boil so that hot stock is always added.
Add a tablespoon of tomato puree, stir it into the risotto and add the chopped langoustine. Stir everything through. Taste if the risotto is al dente. If not yet al dente, add more stock until the risotto is al dente.
Squeeze the lemon over the risotto and stir well. If necessary, add some zest, this is not necessary. Season with salt and pepper if desired.
Spoon the risotto onto preheated plates. Sprinkle the risotto with a little lemon if necessary. Sprinkle some flat parsley over the risotto and place the langoustine on top of the risotto. I don’t serve cheese with this myself.
Serve with a pinot gris.