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Lime risotto with langoustines
Chapter VI ·
Fish & seafood · Nº 196
Lime risotto with langoustines
10 ingredients
7 steps
Ingredients
Method
Ingredients
For
8
langoustines
, large
1
lemon
5 tablespoons
olive oil
1
onion
, medium, chopped
2 cups
rice
, carnaroli or arborio
4 tablespoons
sherry
2 tablespoons
butter
1 l
water
, with the lime juice, boiling
salt
, to taste
black pepper
, freshly ground, to taste
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Method
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1
Wash the langoustines, remove the heads and split the bodies lengthwise in half. Season with salt and black pepper and set aside.
2
Zest the lime and set the zest aside. Halve the lime, squeeze the juice and put it in a pot. Add 1 liter of water and bring to a boil. Reduce the heat and keep the liquid warm.
3
In a cast-iron or heavy-bottomed pot, add 3 tablespoons of olive oil and the onion. Heat and sauté, stirring occasionally, until the onion is translucent.
4
Add the rice without rinsing and sauté, stirring quickly and constantly, for 5 minutes, or until the grains are glossy and coated. Add the sherry and salt and stir. Add 1/2 cup of the boiling water with lime juice and cook, stirring constantly and scraping the bottom and sides of the pot, until no liquid remains.
5
Continue cooking and, every minute, pour in 1/2 cup of the boiling water with lime. Keep stirring, scraping the bottom and sides of the pot until the rice is "al dente". The risotto is ready when the grain is soft but firm. The result should be a moist preparation with no broth.
6
Add the reserved lime zest and the butter. Adjust the salt and remove from heat. Cover the pot and serve after 3 minutes.
7
Meanwhile, heat the remaining olive oil in a skillet, arrange the langoustines and grill until tender. Remove from heat and serve with the risotto.
From the same chapter
Fish & seafood · Nº 144
Tuna in Sesame Crust
Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
Bacalhau à Brás
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