Lobster risotto
Description
The dish is prepared without unnecessary complications. Spice lovers can add a little turmeric to the risotto at one of the cooking stages. The most important thing you should achieve in terms of the finished dish's consistency is a certain creaminess and stickiness—this means everything has been done right! The step-by-step recipe explains everything in great detail. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. If the langoustines are frozen — thaw them.
- 2
Step 2
Rinse the langoustines with water. Remove the heads, make a slit along the top of the shell with scissors, and peel off the shell. For a couple of langoustines, you can leave the tails intact so they look more impressive when served. Remove the tails from the rest. Only the tails can be discarded; keep everything else for making the broth.
- 3
Step 3
Wash the leek and zucchini. Slice the white part of the leek into rings. Cut the zucchini into small cubes.
- 4
Step 4
In a small saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shrimp heads and shells. Sauté for 1-2 minutes. Add tomato paste. Optionally, you can add a pinch of turmeric at this stage.
- 5
Step 5
Pour in 100 ml of wine, bring to a boil, and simmer for 1-2 minutes to evaporate the wine. Then add 1 liter of hot water, season with salt to taste, and after boiling, cook over medium heat for 30-40 minutes.
- 6
Step 6
When the broth is almost ready, prepare the vegetables and rice. Sauté the onion and zucchini in 1 tbsp of olive oil, stirring for about 2–3 minutes.
- 7
Step 7
Then add the rice to the pan, mix well and fry for about 1 minute.
- 8
Step 8
Pour in 100 ml of wine and simmer over medium heat until completely evaporated. Stir frequently; this will happen quite quickly.
- 9
Step 9
Meanwhile, strain the hot broth.
- 10
Step 10
When the wine has evaporated, proceed as follows: add broth one ladle at a time, allowing each ladle to evaporate before adding the next. When the first ladle of broth has evaporated, add the next. Continue this process until all the broth is used up and the rice is cooked.
- 11
Step 11
Add the langoustines to the rice with the last ladle of broth. Gently stir. Taste the dish at this stage and season with salt if necessary.
- 12
Step 12
If the rice is still not cooked after evaporating the last broth, gradually add boiling water and cook until done.
- 13
Step 13
The dish is almost ready, turn off the stove and sprinkle with grated Parmesan. Gently mix with a spatula.
- 14
Step 14
Serve garnished with fresh thyme.