How to make langostino risotto
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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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.
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.
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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How to make langostino risotto
Langostino risotto is perfect for celebrating a special occasion or when you need a cozy meal on a cold night.
- 6 cups seafood, chicken or vegetable stock/broth
- 4 tbsp. butter
- 2 tbsp. olive oil
- 2 large shallots, minced
- 1 ½ cups arborio or carnaroli rice (10 oz)
- ½ cup dry white wine, such as Sauvignon Blanc
- 1 cup grated Parmesan
- 2 tsp. kosher salt (or to taste)
- 1 tsp. black pepper
- 8 oz. langostinos
- 2 tbsp. minced herbs for garnish, optional (chives, parsley, marjoram)
- In a medium pot, heat the stock over medium low heat, then reduce heat to low and keep warm. (It needs to stay warm as we add it to the rice)
- In a large, wide pan, melt butter and oil together over medium-high heat. Add the shallots and sauté until translucent, about 5 - 6 minutes.
- Add a large pinch of salt and a pinch of pepper, then add rice and stir constantly for a few minutes, allowing oil/butter to coat the grains of rice.
- Add the wine and cook for 2 – 3 minutes, stirring frequently.
- Next, add a cup of stock to the rice and simmer until broth is almost absorbed. Add more stock, a cup (or ladle) at a time, allowing it to be absorbed before adding more. Add another pinch of salt and pepper. Stir frequently.
- Cook until rice is creamy and tender, but still has a little texture, about 25 – 30 minutes.
- Remove from heat and fold in cheese and langostinos, reserving a few for garnish on top. Sprinkle with fresh herbs, if desired and adjust salt and pepper, if needed.
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Amount Per Serving: Calories: 739Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 238mgSodium: 2813mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 61g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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