#risotto #rice
Ingredients: langoustines, olive oil, risotto rice, onions, butter, dry white wine, parmesan cheese, lime, salt, pepper, for broth, water, carrot, onion, bay leaf, salt, pepper
Cooking method:
Pour water into a saucepan, salt and boil carrots and one onion with bay leaf (about 30 minutes).
Peel the langoustines, rinse, dry with a paper towel and cut lengthwise into two halves. Spray 1 tbsp. l olive oil, salt and pepper. Mix with hands.
Put 20 g of butter into a preheated, not large, pan with a thick bottom, and as soon as it melts, put langoustines into it and fry on both sides for about 2 minutes. Add white wine and let it evaporate. Remove langoustines from the pan.
Add 2 tbsp olive oil to the pan and fry the finely chopped onion without letting it burn. As soon as the onion becomes soft, pour the rice into the pan and fry for about a minute, constantly stirring.
Next, add two ladles of vegetable broth to the rice and stir. While constantly stirring the rice, reduce the heat to below medium and add one ladleful of broth as it evaporates. Add broth until rice is al dente.
At the end of cooking, the rice should not be dry. If the broth has run out and there is little liquid left in the risotto, add a little water.
Remove risotto from heat, add grated cheese and remaining butter and mix well.
Arrange the risotto on plates, put the langoustines on top, sprinkle everything with lime juice and pepper. BON APPETIT! 😋