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


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