Risotto with Langoustines and Courgette

Prep time: 5 minutes Cooking time: 26-30 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Alan McCulla OBE

This delicious and flavourful dish is easy to make, and the langoustines really add something special

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The method

  1. Remove the meat from the langoustine shells and place to one side.
  2. To make the dressing, place the shells in a pan and fry with tomato puree, shallot, fennel and chilli.
  3. Cover with olive oil and simmer for 1 hour, cool then drain the oil and leave to one side.
  4. In a medium saucepan, heat the oil and gently saute the shallots and garlic for 5 minutes, or until softened.
  5. Add the rice and cook over a medium to high heat for 2-3 minutes, stirring frequently.
  6. Pour in the wine and stir until it has been absorbed.
  7. Add one quarter of the stock and cook, stirring frequently, over a medium heat until the liquid is almost completely absorbed.
  8. Keep adding the remaining stock a little at a time, stirring until absorbed. After 6 minutes, add the courgette.
  9. Continue cooking for a further 6 minutes until the remaining stock has been absorbed and the grains of rice are plump and creamy. The total cooking time should be around 15-18 minutes, and the amount of stock used will vary.
  10. Add the cheese and the langoustine tails to the rice and stir.
  11. Season and place in a bowl topped with the roasted langoustine oil around the edge.

 

 

 

 

NI Risotto langoustines courgette chef2