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Risotto with Langoustine

Per Asmussen
   

Per is the founder and editor of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

20. January 2018

Recipe for risotto with langoustine


Servings: 2 Portions

Risotto with Langoustine

Author: Per Asmussen
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

  • Leek Ash
  • 9 pcs. Lobster Tails
  • 250 gram Rice Arborio rice is preferred
  • 15 gram Butter
  • 5 dl stock Made from langoustine
  • 50 gram Parmesan
  • 1 dl White Wine
  • 1 dl Cream
  • Oil Truffle oil for the ballotine

Instructions

  • Ballotine of Langoustine Tails

  • Langoustine
  • Start by freeing the tails and use the rest of the langoustine to make the stock for the risotto, as you can see the recipe here.
  • Langoustine Tails
  • Start by rolling out cling film on the kitchen counter and drizzle a bit of truffle oil on it. Place the tails on the oil on top of each other and add a bit of salt and white pepper. Drizzle some more oil on top and wrap them up like a sausage in the cling film. Tighten the film around and prick a few holes in the film. Wrap the whole thing in a new piece of cling film, tightly sealing both ends with either a clip or string.
  • Langoustine Tails
  • Cook the tails in sous vide/water bath for 25 minutes at 49 degrees Celsius (120 degrees Fahrenheit).
  • Langoustine Tails
  • Take the fish out and pat it dry. Roll it in leek ash (see the recipe here) and slice it into thin slices.
  • Langoustine Tails
  • We didn't manage to get the tails to stay together, so they fell apart when sliced. Next time, we will use meat glue to keep them together.
  • Risotto

  • Sauté the onions and rice in butter and oil over medium-high heat in a heavy-bottomed pan. Add the white wine and let it reduce. Add salt and pepper.
  • Next, the stock should be added slowly over 20 minutes. Then add the cream and grated Parmesan to the pan and give it another 5 minutes.
  • Taste and adjust with salt, pepper, lemon juice, and vinegar.
  • Risotto
  • Serve the dish with a fresh salad and freshly ground pepper and grated Parmesan on top.
  • Risotto