Pan-fried Langoustines and Cereal Risotto

Ingredients:

• 1 cup of pearl barley
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1.5 litres of vegetable stock
• 1/2 cup of white wine
• 12 fresh langoustines, cleaned and shelled
• 3 tablespoons of olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• 1 lemon cut into wedges

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes or until fragrant.
2. Add the pearl barley to the pan and sauté for another 2-3 minutes or until the barley has slightly browned.
3. Pour in the white wine and let it cook until the liquid is nearly absorbed.
4. Add the vegetable stock slowly, about a ladle at a time and stir constantly. Keep adding the vegetable stock until the barley has softened, but still has a slight bite to it. This should take around 25-30 minutes.
5. Heat a large non-stick frying pan over medium-high heat
6. Pat dry the langoustines with a paper towel and sprinkle with salt and pepper to taste.
7. When the pan is hot, add the langoustines and cook them for 1-2 minutes on each side or until they are golden brown. Remove from the pan and set aside.
8. When the pearl barley is cooked, add another tablespoon of butter to the risotto and stir well.
9. Divide the risotto into four bowls. Place 3 langoustines on top of each bowl, and serve with a wedge of lemon.

Verdict and Serving Suggestions:

This Pan-fried Langoustines and Cereal Risotto recipe is the perfect combination of creamy and crunchy textures, with a fresh and flavorful twist. The pearl barley adds nuttiness and a satisfying chewiness to the dish, while the langoustines are perfectly cooked and seasoned.

This recipe is suitable for an elegant dinner party or a special family meal. You may also serve a light mixed green salad on the side to balance out the richness of the dish and drizzle some extra virgin olive oil on top if desired.