Risotto with langoustines
Ingredients
Features
Description
Remove the head langoustine. Fry a shallot in olive oil and add the langoustine head. Mix well and add 50 ml of water, bay leaf, wine, a little salt. Leave on for 30 minutes on low heat. Separate the langoustine tails with a sharp knife from top to bottom, but do not cut through. Drain the broth, throwing back his head, fry in a little oil a second onion, add to the rice and stir. Add a little broth into the rice. Boil peas. Drain and cool. Make puree using a food processor or blender. After 10 minutes, add the rice and bring to a langoustines readiness to simmer. Add salt, pepper and lemon juice, then the butter and pea puree, mix thoroughly.
Translated by site: wday.ru
