Serves 4 – Takes 20 minutes to prepare, 1 hour 20 minutes to cook
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- 200 g Aquarello Carnaroli rice
- 100 ml dry white wine
- 300 ml fish stock
- 300 ml chicken stock
- 1 large courgette, diced
- 3 tablespoons mascarpone
- 4 tablespoons freshly grated Parmesan
- 20 cooked langoustines, peeled, shelves reserved for the langoustine oil
- Lemon halves to serve
For the Langoustine Oil:
- shells of 20 langoustines
- 1 tablespoon tomato puree
- 1 shallot, roughly chopped
- 1 fennel. roughly chopped
- 2 red chillies, roughly chopped
- Few sprigs of fresh thyme
- 500 ml of olive oil
- First make the langoustine oil. Place the shells in a saucepan with the tomato puree, shallot, fennel, chilli and thyme. Add the olive oil and simmer for 1 hour. Cool then strain the oil through a fine meshed sieve into a bowl and set aside
- For the risotto, heat the olive oil in a medium saucepan and gently sauté the shallot and garlic for 5 minutes until softened.
- Add the carnaroli rice (you can use arborio rice instead of carnaroli rice) and cook over a medium-high heat for 2-3 minutes, stirring frequently. Pour in the wine and stir until absorbed.
- Coming both the fish stock and chicken stock in a pan over low heat. Add a quarter of the stock and cook, stirring frequently, over a medium heat until the liquid is almost absorbed.
- Add the remaining stock, a little at a time, stirring until absorbed. After 6 minutes, add the courgette and cook for a further 6 minutes until the remaining stock has been absorbed and the rice is plump and creamy.
- Add the Parmesan cheese and langoustine tails to the risotto and heat through. Season to taste and divide among serving plates
- Drizzle with some of the langoustine oil and squeeze over lemon to serve.