Langoustine Risotto
Ingredients
- fish stock ⓘ
- 2 garlic cloves smashed but with skin intact
- vegetable oil
- 1 onion peeled and diced ⓘ
- 1 leek diced ⓘ
- short grain rice ⓘ
- 3/4 cup arborio rice ⓘ
- fresh parsley minced ⓘ
- 10 langoustines or crawfish or jumbo shrimp, peeled and deveined
- 4 1/4 cups water
- 1 fish skeleton, whole ⓘ
- 1 leek chopped ⓘ
Instructions
- In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
- In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
- In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
- Once the vegetables are translucent, add the rice and stir together to combine. Then little by little, add the fish stock. Once a ladleful is added, continuously stir until absorbed. Repeat until creamy
- Just before finishing add the langoustine tails and heat through until pink in color.
- Garnish with fresh parsley.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).