Risotto with Artichokes and Langoustines
Risotto • Italian
Description
Risotto with Artichokes and Langoustines
Ingredients
- Arborio rice 15 oz
- Onion 10 oz
- Olive Oil 5 fl oz
- Herbs 5 oz
- Artichoke bottoms 5 oz
- Butter 0 oz
- Langoustines 10 oz
- Grated Pecorino Pepato Cheese 5 oz
- Chicken Broth 0 qt
- Apple Wine 5 fl oz
- Tiger shrimp in brine 5 oz
Step-by-Step Guide
Step 1
Clean the langoustines: separate the head with the claws and remove the shell.
Step 2
Prepare the vegetable broth from carrots, one onion, celery, and the juice of one lemon. Add salt.
Step 3
In a high skillet, sauté the onion in olive oil until it starts to soften.
Step 4
Add the pieces of artichokes, minced garlic, and continue to sauté everything.
Step 5
Add the cleaned langoustines and shrimp. Sauté for about 2–3 minutes.
Step 6
Add the rice, sauté for a couple of minutes, and then add the wine. Simmer until the wine has completely evaporated.
Step 7
Pour in the broth you prepared earlier. Add the broth gradually, one ladle at a time. When it evaporates, add the next ladle of broth. Stir constantly.
Step 8
Cook the rice on low heat for the time indicated on the package.
Step 9
The dish can be considered ready when the rice takes on a creamy hue.
Step 10
Once the risotto is ready, season with salt and pepper to taste, add parsley and Parmesan, and butter. Mix well and serve quickly.
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