Recipe
Risotto:
1 shallot
3 cloves garlic
1 cup arbóreo rice
32 oz chicken stock (water and 🐓base)
1 cup dry white wine
2 tbsp unsalted butter
1/2 cup Parmeggiano cheese
Salt (to taste)
Black Pepper (to taste)
Olive oil
1 pinch Saffron
1 sprig Rosemary
Sprouts (for garnish)
Langoustines:
3-4 langoustines (head on)
Salt
Black Pepper
Olive oil
1 sprig Rosemary
2 tbsp unsalted butter
1) First, we prepare our chicken broth by heating water and a tablespoon of chicken stock.
2) We start by removing the heads of the prawns and setting them aside for later use.
3) We clean them inside to remove the intestines, rinse them well, and set them aside for later use.
4) We seal the heads in olive oil and season with salt and pepper to taste.
We add a little chicken broth to extract the prawn flavor.
5) We then press and strain it over the chicken broth, to make it more seafood based.
6) We add saffron and let it set with the heat off.
7) As part of our “mise en place,” we cut the shallots into mini dice, slice the garlic and set them aside to begin the risotto.
8) In a sauté pan, we sear the arboreo rice for about 6 minutes without any liquid or oil. This helps the rice seal well and prevent it from breaking when we add liquid.
9) Add a touch of oil and sauté the vegetables with the rice until tender and aromatic.
10) Add white wine and stir continuously until the grain has absorbed everything.
11) Repeat this process but this time using the stock 4-5 times depending on how cooked you want your grain. The perfect doneness is “Al dente” (raw in the center).
12) Finish with grated cheese and 2 tablespoons of butter. Stir constantly with a wooden spoon and it’s ready.
13) Season the shrimp tails with salt and pepper and seal in oil. Baste with butter and rosemary for 45 seconds and serve over risotto.
14) Grate Parmeggiano some cheese on top and it’s ready.
ENJOY!! well love to hear your feedback.
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