Catalan Kitchen LogoThe Catalan Table
Langoustine Risotto (Or Whatever We Want)
Creamy risotto with juicy prawns, flavored with caramelized onions and cooked to perfection to achieve a smooth and tasty texture.
prawn
stew
risotto
main dish
Ingredients
Servings:
4

Ingredients

  • 500 grice
  • 50 gonion
  • 75 mlextra virgin olive oil
  • 100 mlwhite wine
  • salt
  • pepper
  • 1 literwater, or broth, or stock
Nutritional Information

Per Serving (Approx.)

Calories
354 kcal
Protein
4 g
Fat
19 g
Carbohydrates
37 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Make the Parmesan Whey

  • Boil the milk along with the cream in a saucepan over medium heat, stirring occasionally until it begins to simmer gently.
  • Add the grated Parmesan, stirring constantly to combine well and prevent lumps from forming.
  • Allow it to cook over low heat for about 10 minutes, stirring occasionally, until the Parmesan is completely melted and the mixture is homogeneous.
  • Strain the mixture through a fine-mesh sieve to remove any lumps or impurities, and reserve the fine liquid obtained in a clean container.

Make the Pedro Ximenez Reduction (Optional)

  • Place the sherry in a small saucepan and bring it to a boil over medium-high heat. Stir occasionally and allow it to reduce for about 15-20 minutes until it thickens and acquires the texture of liquid caramel.
  • Once the caramel point is reached, remove from the heat and let it cool slightly. Reserve the reduction to use in the final presentation of the dish.

Langoustines

  • Peel the raw prawns and remove the vein (the red thread on the back) by making a small cut on the back, then gently pull out the vein to remove it completely.
  • Reserve the prawn tails in a bowl in the refrigerator until it is time to cook them, keeping them fresh.

Run the Risotto

  • Heat the stock in a pot over medium heat until it begins to simmer gently; keep it warm without bringing it to a strong boil.
  • Peel and dice the onion into small cubes. Set aside approximately half to add to the rice; it should be enough to add flavor but not too much.
  • Sweat the onion in a wide pan with a little olive oil or half the butter over low heat, stirring constantly, until it becomes transparent without taking on too much color, about 7-10 minutes.
  • Add the rice to the pan with the onion and let it cook over medium heat, stirring continuously, until it becomes slightly shiny and transparent, about 2-3 minutes.
  • Incorporate the white wine and continue stirring until the rice has completely absorbed it, about 2 minutes.
  • Next, add hot broth just enough to cover the rice and stir. Gradually add more broth as the rice absorbs it, without stopping stirring.
  • Let the rice cook for about 18 minutes from the moment the first broth is added, adding a ladleful of broth each time the rice absorbs it and stirring often to release the starch.
  • When about 2 minutes remain for the rice to be cooked, but it still has a bit of a bite, add the rest of the butter and continue stirring.
  • When you reach 17 minutes, add the Parmesan whey, stir well, and immediately turn off the heat.
  • Adjust the salt and add a pinch of freshly ground black pepper to taste.
  • Finally, add a splash of lemon juice and stir to integrate.
  • To present the dish, serve the ladles of risotto onto plates and give a few gentle taps around each plate so that the rice spreads into a thin layer.

Finally

  • When there are about 5 minutes left for the rice to finish cooking, place a grill pan on high heat to warm it thoroughly.
  • Put a few drops of oil on a deep plate and add a little salt. Pass the prawns through it so they become lightly coated with oil and salt.
  • Grill the prawns on the very hot grill pan for about 30 seconds on each side, turning them only once so they cook evenly and achieve a beautiful golden color.

Presentation

  • Place the rice at the center of the plates, forming a small, compact mound to give it an attractive appearance.
  • Outline the rice with the Pedro Ximénez reduction, using a teaspoon to create an even trace, ensuring the reduction is at room temperature.
  • On top of the rice, place the cooked prawns, arranging them decoratively and ensuring they are still hot.
Recommendations & Tricks
  • Use chicken or fish stock instead of water to enhance the flavor of risotto in meat or seafood recipes. Prepare the stock in advance or buy a good quality one for better results.
  • If making mushroom risotto with dried porcini, hydrate them in hot water. Once strained, use this water to cook the rice, as it will impart a more intense mushroom flavor to the dish.
  • Prepare the Parmesan cream by heating 200 ml of milk and 100 ml of cream over medium heat until they start to boil.
  • Add 100 g of grated Parmesan to the hot milk mixture, stirring constantly, and allow it to melt completely.
  • Let the mixture cook over low heat for 5-10 minutes until smooth and without lumps.
  • Strain the liquefied Parmesan mixture through a fine-mesh sieve to ensure a smooth texture. Reserve in a bowl and keep warm until ready to serve.
  • For the Pedro Ximenez reduction (optional), place 150 ml of wine in a small saucepan and bring to a boil over medium-high heat. Stir occasionally until it reduces by half and reaches a caramel-like texture.
  • Reserve the Pedro Ximenez reduction in a small jar and serve it as a garnish over the risotto to add a sweet touch and a contrast of flavor.