Lemon Risotto with Langoustines

Recipe for creamy lemon risotto with pan-fried langoustine tails.

Course Lunch, Main course

Cuisine Danish, Italian

Nøgleord Risotto

Total Time 30

Servings people

Calories 632kcal

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.