Dinner

Langostino risotto is a delicious special occasion dinner. Whether it is an anniversary, Valentine’s Day or a birthday, langostino recipes like this are a perfect choice for celebrating at home.

From langostino artichoke dip, to warm, buttery langostino lobster rolls, there is no shortage of recipes here for this delicate seafood.

It can take something simple and elevate it, like langostino mac and cheese.

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Langostino risotto

Risotto is a great meal to serve for special occasions. It feels fancy, even though it really isn’t. When you get down to it, it’s just cheesy rice with some delicious mix-ins, like butternut squash risotto.

A few years back, I made langostino étouffé for a Mardi Gras celebration. While eating the langostinos with the rice, it occured to me that these two things pair quite nicely together.

Being a big fan of risotto, it was an obvious jump to this recipe.

Ingredients

As you can see below, most of the ingredients are fairly common. There isn’t anything unusual or hard to find, which makes this recipe perfect for a celebratory dinner anytime.

• Stock – seafood stock, or even chicken stock, is used here. Homemade or store-bought, use whatever you have.
• Wine – a dry white wine that you would drink, like a sauvignon blanc.
• Salt and pepper
• Herbs – optional, but nice for garnish.
• Rice – arborio or carnaroli.
• Butter – use unsalted butter so you can control the salt in the dish.
• Shallots – can substitute onion if you can’t find shallot.
• Olive oil – choose something buttery and full of flavor.
• Cheese – freshly grated parm is best.
• Langostino – sold cooked and frozen, you’ll need to thaw them before using.

Before starting your langostino risotto, have everything measured and minced, ready to go. It makes the process much smoother when cooking.

Where can I find langostino tails?

I find frozen langostino tails at Trader Joe’s or Costco. If you don’t have either of those near you, ask your local fishmonger.

Sometimes, a good seafood market can order them for you, if you ask nicely.

Just look at that creamy rice. This langostino risotto will be your new favorite special occasion meal.

It also makes a great dinner on cold nights when you want something cozy and comforting.

Risotto procedure

First, heat the stock or broth in a small pot on the stove and keep it warm.

Next, melt the butter and oil together in a wide, shallow pan. Add shallots and sauté, then add rice.

Add wine and cook until it is almost absored, then add your first ladle of warm stock to the pan.

Cook, stirring frequently, until most of the stock is absorbed before adding more.

Look at the photo on the right. The grains of rice have swelled significantly and have absorbed quite a bit of stock. The rice is creamy and tender when it is done.

Finally, we’ll finish off the risotto with grated Parmesan and fold in the langostino tails.

Making risotto isn’t difficult at all. It’s just a matter of slowly stirring the rice and allowing it time to absorb the stock. It’s the perfect meal for a quiet Valentine’s Day at home or for celebrating a birthday or an anniversary.

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