Information
Preparation time: 20 minutes
Difficulty: Medium
Serves: 4
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Buy your Langoustines here
This hearty meal will keep you warm on cold nights
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Cooking Instructions
- heat the oven to 180◦c
- shell the langoustines, keep some whole for garnish if you wish, reserve the tails in the chill and keep the shells for the oil
- warm 4 pasta bowls and reserve hot
for the shellfish and saffron oil
- take the shells and pound them
- heat an oven proof dish and add the oil
- sauté the shallots & garlic, add the shells and caramelise
- fold in the saffron, tomato seeds and skin
- bake in the oven for 30 minutes
- remove from the oven strain and reserve warm (it should be a golden colour with a fantastic shellfish aroma)
for the risotto
- heat the rapeseed oil, add in the shallots and garlic and cook for a few minutes
- add in the Arborio rice and stir ensuring all the grains are covered in the oil
- deglaze with the white wine and reduce
- start to pour in the hot stock to get the rice cooking stirring and allow the stock to evaporate and add more repeating the process (do not overcook the rice, keep it al dente)
- keep 100ml of the stock back, warm the langoustines in the stock
- add in the peas, tomatoes and chives
- remove the langoustine tails from the stock and add to the risotto
- fold in the butter to make the risotto creamy (mascarpone can be used instead)
- add in the Parmegiano Reggiano if using
-spoon into plates and serve, garnish with whole langoustines if you wish
Serve with crusty bread!