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
1. Take the heads from the langoustines or orayfish, but remove the eyes, then out the tails through the shell lengthwise, leaving the shell on, and keep in the fridge until ready to use. (If you like, you can keep back a few heads to garnish the risotto.)
2. To make the stock, heat the oil in a large, heavy—bottomed pan, add the heads and crush them a little with a wooden spoon, so that they start to release their juices. Cook for about 5 minutes, tossing the shells around in the pan, to get all the flavor from them.
3. Add the vegetables, bay leaf, parsley stalks and peppercorns. Sweat for 3 to 4 minutes, then add the tomato paste and the wine. Allow the alcohol to evaporate, then add IO cups water (make sure all the shells are covered). Bring to the boil, then turn down the heat and simmer for about 30 minutes. (If you are going to garnish the risotto with langoustine heads, put them into the stock for a few minutes until they change color, then take out and reserve.) Strain the stock through a fine sieve, pressing the shells to get all the flavor out.
4. To make the risotto, put the stock book on the burner, next to whore you are going to make your risotto. Bring to a boil, then turn down the heat to at gentle simmer.
5. Melt the butter in a heavy—bottomed pan, and add the onion. Cook gently until the onion is softened but not colored (about 5 minutes).
6. Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm before adding the wine. Let the wine evaporate completely until the onion and rice are dry.
7. Start to add tho stock, a ladleful or two at a time, stirring and scraping tho rice in the pan as you do so. Also add the tomato passata with the first ladleful of stock. When each addition of stock has almost evaporated, add tho next ladleful.
8. Continue cooking the risotto for about 14 minutes, adding stock continuously as above. Slow up toward the end, so that the rice doesn't became too soupy, otherwise when you add the butter at the end, it will become sloppy. The risotto is ready when the grains are soft but still al donte.
9. Take off the heat and let the risotto rest for a minute without stirring, then season the langoustines lightly and add to the risotto, with 2 tablespoons of the garlic—flavored oil, and the lemon juice. Check the seasoning and adjust if necessary.
10. For the mantecatura, with a wooden spoon, vigorously boat in the cold butter cubes, making sure you shake the pan energetically at the same time as you beat. Just before serving, if the risotto is too firm, boat in a little more hot stock to loosen it.
11. Add tho olioppod parsloy and garnish with langoustino hoads, if using.
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