Langoustine Risotto

History & Background

A risotto of Veneto-Friulian coasts, where Quarnero langoustines are among the world's most prized. A tradition of fish trattorias of Caorle, Grado and Trieste, codified since the 1950s with seaside tourism.

Ingredients for 4

• 12 medium Quarnero or Adriatic langoustines
• 320g Carnaroli rice
• 1L stock from the shells/heads
• 1 shallot
• ½ glass white wine
• Chopped parsley
• 200g cherry tomatoes (optional)
• 50g cold butter
• Extra virgin olive oil
• Salt, pink peppercorns

Method

1. Shell langoustines saving shells and heads; make stock (sauté, deglaze with wine, simmer 20 min).
2. Sauté tails 30 sec per side in oil; reserve.
3. Sweat shallot in oil.
4. Toast rice and deglaze with wine.
5. Add hot stock for 14 min, optionally with crushed cherry tomatoes.
6. 2 min from end, fold in half the langoustines.
7. Manteca off heat with cold butter and parsley.
8. Garnish with remaining langoustines and pink peppercorns.

Wine pairing

Friulano Colli Orientali or Ribolla Gialla: saline Friulian whites.

Common mistakes

• Overcooking langoustines (rubbery, lose sweetness).
• Throwing shells and heads (the purest flavour for stock).
• Adding Parmigiano (betrays the dish).