Name: Langoustine Risotto (Or Whatever We Want)
Yield: 6 servings
Ingredients: 500 grs rice; 50 grs onion; 75 ml extra virgin olive oil; 100 ml white wine; salt; pepper; 1.5 litres water, stock, or fish fumet; 250 grs grated parmesan; 175 grs 35% cream; 125 ml whole milk; 100 ml Pedro Ximénez sherry (optional); 12 prawns

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.

Ingredients

Servings:

Rice

500 grsrice
50 grsonion
75 mlextra virgin olive oil
100 mlwhite wine
salt
pepper
1.5 litreswater, stock, or fish fumet

Parmesan whey

250 grsgrated parmesan
175 grs35% cream
125 mlwhole milk

Reduction (optional)

100 mlPedro Ximénez sherry (optional)

Garnish

12 prawns

Nutritional Information

Per serving

Calculated for 6 servings

Calories

822 kcal

Protein

36.5 g

Fat

36.8 g

Carbohydrates

79.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

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.