Creamy lemon risotto with plenty of Parmesan and a pan-fried langoustine tail on top.
The risotto is very easy to make and is ideal for entertaining.
It works well as a dish on its own, – but it is also well suited to serving as a starter in smaller portions, – in which case this quantity easily stretches to 6-8 people. Just remember to buy extra langoustines.
Lemon Risotto with Langoustines
Recipe for creamy lemon risotto with pan-fried langoustine tails.
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Ingredients
- 400 g risotto rice
- 2 shallots, finely chopped
- 3-4 cloves garlic, grated or crushed
- 1 lemon, juice and finely grated zest
- 150 g Parmesan, grated
- 900 ml stock, chicken or vegetable
- 400 ml dry white wine
- 4-8 langoustines
- Olive oil
- Salt and freshly ground pepper
- Pea shoots, watercress or similar, to serve
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Method
- Peel and clean the langoustines, – making sure to remove the intestinal tract and any other impurities.
- Push a wooden skewer lengthways through each langoustine tail, so they do not curl up during cooking.Set aside until the risotto is almost done.
- Heat the oil in a saucepan and fry the shallots and garlic until the shallots are translucent.
- Add the rice and fry for a couple of minutes.
- Pour in the white wine and let it reduce by half over a medium heat.
- Add the stock a little at a time and let the risotto cook over a low-medium heat until the rice is al dente, about 20 min., – stirring as you go. Keep adding stock so the rice does not catch on the bottom.If you prefer the rice softer, simply give the risotto a little longer.
- Meanwhile, fry the langoustine tails. Heat a little oil in a frying pan and fry the langoustine tails, rounded (back) side down, over a medium heat until they take on colour, – a couple of minutes. Turn off the heat, turn them over and let them finish in the residual heat of the pan for a further 1 minute. Remove the skewers from the langoustine tails and set them aside on a plate.
- Once the risotto is cooked to your liking, stir the Parmesan and lemon zest through it, – season to taste with lemon juice, salt and plenty of freshly ground pepper. Adjust the consistency with a little more hot stock if needed.
- Serve the risotto topped with a fried langoustine tail, fresh pea shoots, watercress or similar, and finish with a little extra freshly ground pepper.
Nutrition
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