Langoustine Risotto by Slmanofficial

Ingredients

• 6 langoustines
• 180g risotto rice (arborio or carnaroli)
• 1 large shallot, finely diced
• 120ml champagne or dry sparkling wine
• 1 cup saffron threads
• 30g butter, cold
• 1 l seafood stock (or cheat stock using shells, veg, and water)
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Remove tails and shells from 4 langoustines, extracting meat from claws; reserve 2 whole langoustines for garnish and refrigerate all meat.
2. Prepare stock by sautéing shells in olive oil for 2 minutes, deglazing with a splash of wine, then adding 1 liter of stock (or water with aromatics) and simmering for 30 minutes before straining.
3. Sauté diced shallot in olive oil over medium-low heat until translucent, about 5 minutes, ensuring no color develops.
4. Add risotto rice to the shallots and toast for 1 minute until edges become translucent.
5. Pour in the sparkling wine and stir continuously until fully absorbed, about 2-3 minutes.
6. Ladle in hot stock one scoop at a time, stirring constantly until absorbed before adding the next, for about 20 minutes total.
7. Add the saffron pinch halfway through the cooking process to infuse the rice.
8. Stir in the reserved langoustine meat during the final 3 minutes of cooking until just opaque.
9. Remove from heat, stir in cold butter vigorously (mantecare) to emulsify, then serve topped with lemon zest and the reserved whole langoustines.