Langoustine Risotto

Name: 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; 1 carrot peeled and chopped; whole black peppercorns

14 ingredients

6 steps

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
1 carrot peeled and chopped
whole black peppercorns

Directions

1

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.
2

In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
3

In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
4

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
5

Just before finishing add the langoustine tails and heat through until pink in color.
6

Garnish with fresh parsley.