Main course
Langoustine Risotto
An elegant risotto for a special occasion, with the langoustines added at the very end.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4 servings
Ingredients
- 300g (1½ cups) risotto rice
- 16 langoustines
- 1 stock cube
- 10cl (½ cup) white wine
- 30g (2 tbsp) butter
- Shallot (optional)
Instructions
Cook the shallot in the butter, add the rice, and toast it for 1 minute.
Deglaze with the white wine, then add the stock a ladleful at a time for 18 minutes, stirring.
Quickly pan-sear the langoustines separately, 1 to 2 minutes on each side.
Add them to the risotto at the end of cooking.