Let this delicious recipe keep you hungry for future travels to the Italian coast – we may not be able to go there right now, but let’s take a moment to dream of when we can!
SERVES 4
INGREDIENTS
- 700ml shellfish stock
- 100g unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g Arborio rice
- 200ml Italian white wine
- 15-20 langoustines
- 75ml double cream
- Finely grated zest and juice of 1 Amalfi lemon
- 25g Parmesan, finely grated
- Small handful basil, chopped
- Small handful dill, chopped
- Small handful chives, chopped
CREATING YOUR MASTERPIECE
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Pour the shellfish stock into a pan and bring to a simmer.
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Melt half of the butter and the olive oil in a pan over a medium heat. Add the onion and garlic and cook for 3–5 minutes until soft, but not coloured.
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Add the rice and stir until every grain is coated in butter.
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Add the wine to the pan and bring to the boil. Reduce the heat to a simmer and cook, stirring until the wine has been absorbed.
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Add a small ladle of stock and cook stirring until the stock has been absorbed. Continue adding the stock one ladleful at a time, allowing the stock to absorb before adding the next ladle.
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When cooked, the rice should have a little bite to the outside and be slightly soft in the centre.
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Season the langoustine tails with salt and pepper and add to the risotto.
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Stir in the remaining butter, cream, lemon zest and lemon juice and cook for 1–2 minutes, until the butter has melted and the langoustine tails are cooked.
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Remove from the heat and season with salt and pepper.
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Stir in the Parmesan, chopped basil, dill and chives and serve immediately
