Langoustine and Samphire Risotto
Delight in the exquisite flavors of our Langoustine and Samphire Risotto, a gourmet seafood dish that’s perfect for special occasions or a luxurious dinner. This creamy risotto combines the delicate sweetness of langoustines with the briny freshness of samphire, creating a harmonious blend of textures and tastes. Follow our detailed recipe to master this elegant and delicious dish that will impress your guests and elevate your culinary repertoire.
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Preparation 40 min
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Baking 30 min
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Servings 3 to 4
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Level Intermédiaire
Ingredients
Langoustine bisque
Risotto
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Note
As samphire is highly iodized, we don’t add any extra salt to the recipe. You may, however, add a twist of pepper mill.
Preparation steps
Langoustine bisque
Risotto
Your comments
Langoustine and Samphire Risotto
Delight in the exquisite flavors of our Langoustine and Samphire Risotto, a gourmet seafood dish that’s perfect for special occasions or a luxurious dinner. This creamy risotto combines the delicate sweetness of langoustines with the briny freshness of samphire, creating a harmonious blend of textures and tastes. Follow our detailed recipe to master this elegant and delicious dish that will impress your guests and elevate your culinary repertoire.
Note
As samphire is highly iodized, we don’t add any extra salt to the recipe. You may, however, add a twist of pepper mill.
Ingredients
Langoustine bisque
- Langoustine carcasses : 600 grams
- Dry white wine : 10 centiliters
- Whipping cream 30% : 10 centiliters
- Tomato paste : 3 tablespoons
- Olive oil : 1 tablespoon
- Onion : 1
Risotto
- Langoustines : 600 grams
- Vegetable stock : 750 milliliters
- Risotto rice : 300 grams
- Samphires : 100 grams
- Parmesan cheese : 30 grams
- Unsalted butter : 25 grams
- Olive oil : 1 tablespoon
- Bouquet garni : 1
- Onion : 1
Preparation steps
Langoustine bisque
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Fill a stewpot with water and bring it to a boil with a bouquet garni of thyme and bay leaves.
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When the water is boiling, plunge in the langoustines and allow to boil for two minutes.
Drain and shell. -
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). -
Then add the chopped onion.
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Deglaze with white wine.
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Then add 3 tablespoons of tomato paste.
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Finally, add water and simmer gently for 30 minutes.
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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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Place the rinsed samphire in a pot of boiling water.
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After two minutes, remove from water and plunge into iced water to stop cooking.
Set aside. -
In a Dutch oven, sauté the minced onion with a drizzle of olive oil.
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Add the samphires when the onion begins to turn translucent.
Cook for two minutes. -
Add the rice and stir until it becomes translucent.
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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. -
Finally, add the Parmesan and butter and mix well.
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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!