Seafood risotto

Yield: 1 servings

Measure Ingredient
12 \N Raw langoustines in their shells
1¼ litre Water
350 millilitres Dry white wine
1 \N Carrot; chopped
1 \N Onion; chopped
1 \N Bouquet garni
1 teaspoon Salt
1 teaspoon Peppercorn
125 millilitres White wine vinegar
200 grams Prepared squid; tentacles whole,
\N \N ; the pouch cut into
\N \N ; rings
8 \N Shelled scallops
250 millilitres Whipping cream
125 grams Peeled cooked prawns
1 tablespoon Olive oil
20 grams Butter
\N \N Mirepoix of 30g mixed chopped onion; carrot and celery
50 millilitres Brandy
1 tablespoon Tomato puree
1 \N Ripe tomato; chopped
1 \N Clove garlic; crushed
1½ litre Fish stock
1 \N Bouquet garni
\N \N Salt and freshly ground pepper
2 tablespoons Olive oil
1 small Onion; finely chopped
200 grams Risotto rice; (arborio)
50 millilitres Dry white wine
50 millilitres Creme fraiche
2 tablespoons Freshly grated parmesan cheese
\N \N Curls of parmesan cheese.





Court bouillon: Put all ingredients, except the vinegar, in a pan. Bring to the boil and simmer uncovered for 15 minutes. Add the vinegar, simmer for a further 5 minutes, strain and cool. Poach the langoustine in the court bouillon for 7-8 minutes, cool in the liquid. Remove the head and shells, set the langoustine to one side. Coarsely crush the heads and shells.

Seafood stock: Heat the oil and saut‚ the crushed heads and shells with the mirepoix. Deglaze with a little langoustine stock and the cognac. Add the tomato puree and cook for 1 minute. Add the tomato and garlic and cook for 2 minutes. Pour on the fish stock, add the bouquet garni and simmer to reduce to 1¼ litres. Strain and season lightly. Return 900ml to the pan and keep hot. Pour the remaining stock into another pan and reserve.

Risotto: Heat the oil in a wide pan, add the onion and cook until transparent. Add the rice and fry for 1-2 minutes until coated with oil.

Add 150ml of the hot seafood stock, stirring well, and bubble gently until the stock is almost absorbed.

Repeat adding 150ml of stock at a time. Total cooking time will be approx 2-25 minutes until the rice is 'al dente' and the risotto is creamy in texture.

Meanwhile bring the remaining seafood stock to the boil, add the squid and scallops, poach gently for 3-5 minutes and lift them out with a slotted spoon. Reduce the stock by half and stir in the cream. Add all the seafood and heat through gently. Taste and season as necessary.

Stir the creme fraiche and parmesan into the risotto and season to taste.

To serve, mound the risotto into the centre of warm soup plates. Surround with the seafood and sauce.

Garnish the rice with curls of parmesan and serve immediately.

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Carlton Food Network

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