
Langoustine risotto

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In the restaurant, we buy live langoustines, but these are difficult to find, so I suggest you use very fresh or even frozen ones from a good fishmonger. You can also do this recipe with crayfish (Risotto alla certosina) if you can find them. Crayfish are the freshwater version of langoustines in Italy we call them gamberi di acqua dolce, prawns of sweet water.
ingredients
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serves: 4
2 pounds medium-sized langoustines or crayfish
3 1/2 tablespoons butter
1 onion (chopped very very fine)
2 cups superfino carnaroli rice
1/2 cup dry white wine
1 tablespoon tomato passata
2 tablespoons of olive oil (flavored with a chopped garlic clove if you like)
1/2 lemon (juice)
2 tablespoons chopped parsley (reserve stalks for the stock)
salt and pepper
For the stock:
3 tablespoons extra virgin olive oil
1 carrot (coarsely chopped)
1 onion (coarsely chopped)
1 stalk celery (coarsely chopped)
1 leaf bay
a few black peppercorns
1 tablespoon tomato paste
5 tablespoons dry white wine
For the mantecatura:
5 tablespoons cold butter (cut into small cubes)
Servings Per Recipe: 4
Amount per Serving
Calories: 963
- Total Fat: 44.4 g
- Saturated Fat: 18.5 g
- Trans Fat: 1 g
- Cholesterol: 324.1 mg
- Sodium: 449.7 mg
- Total Carbs: 86 g
- Dietary Fiber: 4.6 g
- Sugars: 5 g
- Protein: 44.1 g
preparation

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