Langoustine & asparagus risotto
Courtesy, Billingsgate Seafood Training School, London
Serves 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
Visitors to the school often admit some confusion over the names of this species of shellfish, sometimes known as langoustines, Dublin Bay prawns or nephrops. The peeled tails are also known as scampi. We have chosen to use the name langoustine in our recipe.
What you need:
1 large sauté pan
1 saucepan
1 frying pan
Greaseproof paper
50g butter
1 onion finely chopped
2 cloves garlic crushed
1 litre seafood stock
175g arborio rice
1 glass of white wine
Splash of extra virgin olive oil
12 langoustines peeled & deveined or 450g raw tiger prawns
225g small asparagus spears blanched
2 tsp grated lemon zest
Salt & freshly ground black pepper
Flat leaf parsley to garnish
What you do:
- Melt two thirds of the butter in a large sauté pan. Stir in the onion and cover with a piece of dampened greaseproof paper and a lid. Cook over a low heat until soft and remove the greaseproof paper. Stir in the garlic and cook for 2 minutes.
- Put the stock into a saucepan, bring to a simmer and keep hot.
- Tip the rice into a pan with the onion and stir for 1 minute to coat the grains. Add the wine and stir until it has evaporated.
- Stir a ladleful of the hot stock into the rice. When the stock has been nearly absorbed, stir in another ladleful. Continue to add the stock one ladleful at a time; this may take up to 25 minutes. When the rice has been nearly cooked and all the stock has been added, take the pan off the heat.
- Meanwhile, blanch the langoustines in boiling water for 1 minute. Drain and leave to cool for a few minutes and then peel. Season the langoustines lightly with salt and pepper.
- Heat the olive oil in a frying pan and add the langoustines. Stir fry over a high heat for 30-60 seconds or until white in appearance and firm to the touch.
- Add the asparagus and lemon zest to the risotto and season to taste with salt and pepper.
- Spoon into 4 warm bowls and dot with the remaining butter. Top each bowl with the langoustines and garnish with parsley.
Serve immediately with Hix & Buck’s delicious Mainart 538 Chardonnay/Sauvignon
Bon appetit!
With thanks to The Billingsgate Seafood Training School
Recipe by CJ Jackson – Director
The Billingsgate Seafood Training School
Office 30 Billingsgate Market, Trafalgar Way, London E14 5ST
Tel: 0207 517 3548
Billingsgate Market Cookbook by CJ Jackson
www.seafoodtraining.org
Published by New Holland Publishers
www.newhollandpublishers.com
