Langoustine and Samphire Risotto

Langoustine bisque

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  Step 1

  Fill a stewpot with water and bring it to a boil with a bouquet garni of thyme and bay leaves.

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  Step 2

  When the water is boiling, plunge in the langoustines and allow to boil for two minutes.
  Drain and shell.

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  Step 3

  Place the carcasses in a stewpot with a drizzle of olive oil and sauté for ten minutes or so to color the bottom of the stewpot.
  (Reserve the carcasses for the rest of the recipe).

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  Step 4

  Then add the chopped onion.

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  Step 5

  Deglaze with white wine.

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  Step 6

  Then add 3 tablespoons of tomato paste.

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  Step 7

  Finally, add water and simmer gently for 30 minutes.

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  Step 8

  When well reduced, strain and add the liquid cream.
  Set aside.
  Reheat just before serving.
  For an attractive presentation, emulsify the bisque with an immersion blender and place the foam around the risotto.

Risotto

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  Step 9

  Place the rinsed samphire in a pot of boiling water.

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  Step 10

  After two minutes, remove from water and plunge into iced water to stop cooking.
  Set aside.

• 

  Step 11

  In a Dutch oven, sauté the minced onion with a drizzle of olive oil.

• 

  Step 12

  Add the samphires when the onion begins to turn translucent.
  Cook for two minutes.

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  Step 13

  Add the rice and stir until it becomes translucent.

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  Step 14

  Pour in the white wine, and wait for it to be fully absorbed.
  Then pour in the vegetable stock a little at a time, waiting until it has all been absorbed with each new ladle.

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  Step 15

  Finally, add the Parmesan and butter and mix well.

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  Step 16

  Place the risotto in soup plates or bowls, top with 3 or 4 langoustines and add the bisque emulsified with an immersion blender.

  Enjoy your meal!