Langoustine and lemon risotto
Let this delicious recipe keep you hungry for future travels to the Italian coast – we may not be able to go there right now, but let’s take a moment to dream of when we can!
- 700ml shellfish stock
- 100g unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g Arborio rice
- 200ml Italian white wine
- 15-20 langoustines
- 75ml double cream
- Finely grated zest and juice of 1 Amalfi lemon
- 25g Parmesan, finely grated
- Small handful basil, chopped
- Small handful dill, chopped
- Small handful chives, chopped
CREATING YOUR MASTERPIECE
Pour the shellfish stock into a pan and bring to a simmer.
Melt half of the butter and the olive oil in a pan over a medium heat. Add the onion and garlic and cook for 3–5 minutes until soft, but not coloured.
Add the rice and stir until every grain is coated in butter.
Add the wine to the pan and bring to the boil. Reduce the heat to a simmer and cook, stirring until the wine has been absorbed.
Add a small ladle of stock and cook stirring until the stock has been absorbed. Continue adding the stock one ladleful at a time, allowing the stock to absorb before adding the next ladle.
When cooked, the rice should have a little bite to the outside and be slightly soft in the centre.
Season the langoustine tails with salt and pepper and add to the risotto.
Stir in the remaining butter, cream, lemon zest and lemon juice and cook for 1–2 minutes, until the butter has melted and the langoustine tails are cooked.
Remove from the heat and season with salt and pepper.
Stir in the Parmesan, chopped basil, dill and chives and serve immediately