Langoustine Risotto Recipe | Yummly

Langoustine Risotto

RECETAS DEL SEÑOR SEÑOR
14Ingredients
50Minutes
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Description

Fish, fish, and more fish! This colorful dish combines the deep oranges of langoustines, the vibrant greens of leeks, and white rice to present a masterful piece of culinary work. If you prefer, you can use crawfish or shrimp to suite your taste. The combination of herbs and spices bring out the flavors that you love.

Ingredients

US|METRIC
  • fish stock
  • 2 garlic cloves (smashed but with skin intact)
  • vegetable oil
  • 1 onion (peeled and diced)
  • 1 leek (diced)
  • short grain rice
  • 160 grams arborio rice
  • fresh parsley (minced)
  • 10 langoustines (or crawfish or jumbo shrimp, peeled and deveined)
  • 1 liter water
  • 1 fish (skeleton, whole)
  • 1 leek (chopped)
  • 1 carrot (peeled and chopped)
  • whole black peppercorns
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    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.
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