Cooking description:
Lovers of spices, at one of the stages of preparation, can add a little turmeric to the risotto. The most important thing that you should get by the consistency of the finished dish is a certain viscosity and creaminess, which means everything is done correctly! In a step-by-step recipe, I will tell you in great detail how to make risotto with langoustines.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Fish & Seafood / Seafood / Lobster (Lobster) and Lobster / Cereals / Rice
Dish: Hot dishes / Risotto
Cuisine geography: Italian / European
Ingredients:
- Arborio rice - 200 Grams
- Langoustines - 4-6 Pieces
- Leek - 1 Piece
- Zucchini - 1 Piece (young)
- Wine - 200 Milliliters (white, dry)
- Tomato paste - 1 tbsp. the spoon
- Parmesan - 100 Grams
- Olive oil - 2 tbsp. spoons
- Butter - 1 tbsp. the spoon
- Fresh thyme - To taste (for serving)
- Salt - To taste
- Water - 1 Liter
Servings: 2-3
How to cook "Risotto with langoustines"
Prepare all the ingredients you need. If the langoustines are frozen, defrost.
Rinse the langoustines with water. Remove the heads, cut along the top of the shell with scissors and remove the shell. A couple of langoustines can be left with tails to make them look more impressive when served. Remove the tails from the rest. You can only throw away the tails, leave the rest for cooking the broth.
Wash the leeks and zucchini. Cut the white part of the onion into rings. Cut the zucchini into small cubes.
Heat 1 tablespoon in a small saucepan. olive oil and 1 tbsp. butter. Lay down the heads and shells. Fry for 1-2 minutes. Add tomato paste. You can add a pinch of turmeric at this stage if you like.
Pour in 100 ml. wine, bring to a boil and evaporate the wine for 1-2 minutes. Then pour in 1 liter of hot water, salt to taste and after boiling, cook over medium heat for 30-40 minutes.
When the broth is almost ready, turn to vegetables and rice. In 1 tbsp. fry the onion and zucchini with olive oil, stirring for about 2-3 minutes.
Then add rice to the pan, stir and fry for about 1 minute.
Pour in 100 ml. wines and simmer over medium heat until completely evaporated. Stir, it will be pretty quick.
Strain the hot broth in the meantime.
When the wine has evaporated, proceed as follows: pour in 1 ladle of broth before evaporation. When the first part of the broth has evaporated, pour in the next ladle. Do this until the broth is completely finished and the rice is cooked.
Place the langoustines in the rice with the last ladle of broth. Mix gently. At this point, taste the dish, and salt if necessary.
If after the last broth has been evaporated, the rice is still not ready, add a little boiling water and bring it to readiness.
The dish is almost ready, turn off the stove and sprinkle with grated Parmesan. Stir gently with a spatula.
Serve garnished with fresh thyme. Enjoy your meal!