Langoustine Risotto Recipe

Ingredients:

• 500g langoustines
• 300g Arborio rice
• 100g unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 litre of chicken stock
• 1/2 cup of white wine
• 1 cup of grated Parmesan cheese
• 2 tbsp of olive oil
• Salt and pepper to taste
• A handful of fresh parsley, chopped

Instructions:

1. Heat the chicken stock in a small pot and keep it on low heat throughout the cooking process.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until they are softened.
3. Add the Arborio rice to the pot and stir well to coat it in the onion and garlic mixture. Cook for 1-2 minutes, or until the rice starts to turn a pale golden colour.
4. Pour the white wine into the pot and stir until the liquid is absorbed.
5. Begin ladling the warm chicken stock into the pot, one ladleful at a time, and stir continuously. Allow the liquid to be fully absorbed before adding the next ladle of stock. Repeat this process for about 20-25 minutes, or until the rice is cooked al dente.
6. Meanwhile, prepare the langoustines by heating the unsalted butter in a different pan over high heat. Add the langoustines and cook for 2-3 minutes, or until they turn a bright red colour.
7. Remove the langoustines from the pan and set them aside.
8. Add the grated Parmesan cheese to the risotto and stir well until it is fully incorporated.
9. Season with salt and pepper to taste and serve immediately in bowls, topped with the cooked langoustines and freshly chopped parsley.

Verdict:

This langoustine risotto is a decadent and delicious dish that is perfect for special occasions. The creamy risotto and juicy langoustines pair together perfectly for a gourmet dining experience.

Serving Suggestions:

Pair this dish with a crisp white wine and a side of fresh crusty bread to mop up the delicious sauce. Enjoy!