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.
Servings: 4 servings
Calories: 739kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 739kcal | Carbohydrates: 29g | Protein: 61g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 2813mg | Fiber: 1g | Sugar: 3g