Need ideas to enjoy more seafood? this langoustine risotto is perfect for you!
In every high end restaurant that serves fish in Italy you will definitely find a langoustine risotto. Langoustines are considered a delicacy and are usually very expensive. Unfortunately it’s very difficult to find a really good one. It’s not so unusual for chefs to use only single cream and tomato to make this risotto creamy, then they and add some langoustine flavor using a broth made using the shells. However if you want to taste an amazing langoustine risotto, you can use just a few langoustines, but you have to use them wisely.
Langoustine risotto: tips and tricks
You have to know a few tricks to get a perfect risotto, one is to buy really fresh or frozen langoustines. When you buy them fresh they have to be still alive and have a wonderful smell of sea, if the smell is too strong or is a little acid, then you better avoid them.
Frozen fish is safer usually, everywhere in the world the fish is frozen few minutes after being caught, so you can be sure you will get a really high quality product.
The secret to use a small amount of langoustines is to make the broth with the heads and the pincers. You could use a high speed blender to mix the broth with the heads (don’t mix in the pincers, they are too thick to be blended), then you can sieve the broth and use it to cook the langoustine risotto.
Langoustine risotto: health facts
Langoustines are rich in a lot of nutrients such as iodine, zinc, copper, selenium and omega-3 fatty acids. They are also rich in protein. Since they’re rich in phosphorous they are very good to keep your bones strong, and the Vitamin E, zinc and selenium help your skin with hydration.
Ingredients for 4 servings
- 1kg langoustine ( you can also use half, the more you use the best it will taste)
- 380gr of riso carnaroli or arborio
- 200gr of tomato puree
- finely chopped parsley
- 1lt of water
- 1/2 glass of white wine
- salt. pepper and chili pepper to taste
- 2 garlic cloves
- 15gr of butter
- 2tbsp olive oil
Wash well the langoustines and cut the heads and the pincers. Set aside the bodies of the langoustines. Put the water in a pot and bring it to a boil (or you can use a kettle).
In a pot put the heads and pincers with 1tbsp of oil and a crushed garlic clove. As they starts to sizzle add half of the wine, and let it evaporate. Crush them with a fork to let the insides melt into the sauce.
Add the boiling water to the pot and let it cook for about 15 minutes. Add some salt and lower the heat, to keep it hot without shrinking. In the mean time shell the langoustines by cutting the shell in the middle with a pair of scissors. Get rid of the black string, chop the langoustine and put them on a plate.
Put the remaining oil in a large saucepan with the garlic and some chili pepper if you like it. Add the rice and let it toast for few minutes, always mixing. Add the remaining wine and let it cook for a couple of minutes. Add the tomato puree and a couple of ladles of broth using a sieve. Mix well and let it cook.
As the rice absorbs the liquid, add some more broth (always using the sieve, to avoid some shells to fall into the risotto) and continue until the rice is cooked (it will takes about 15 to 18 minutes). Add the langoustines 5 minutes before the rice is completely cooked.
When the rice is cooked, turn off the heat, add the butter and mix vigorously. Cover with a lid and let it sit for 3 to 5 minutes. Serve with a pinch of parsley on top.