Langostino Lobster Risotto
Langostino Lobster Risotto
Ingredients
- 1 1/3 cups arborio rice
- 8 ounces langostino tails, frozen, thawed and dried
- 1 cup asparagus, diced and sautéed
- 4 cups shellfish or chicken stock, warm
- 1/3 cup shallot, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 3 tablespoons dry white wine
- 2 tablespoons mascarpone
- 1/4 cup Parmesan cheese, plus more to serve
- 1 tablespoon fresh chives, diced
- 1 teaspoon lemon zest
- as needed salt
- as needed black pepper
- as needed lemon wedges, to serve
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of butter with the 1 1/2 tablespoons of olive oil over medium heat. Add the diced shallot and minced garlic and sauté for about 4 minutes, until softened and fragrant.
⏱️ 4 min
- 2
Pour in the 3 tablespoons of dry white wine. Bring to a simmer and cook for 1 minute, allowing the wine to reduce slightly.
⏱️ 1 min
- 3
Add the 1 1/3 cups of arborio rice to the pot. Stir continuously for 1 minute, ensuring each grain of rice is well coated with the butter, oil, and wine mixture.
⏱️ 1 min
- 4
Begin adding the warm shellfish or chicken stock, one cup at a time. Stir frequently, allowing each addition of stock to be almost completely absorbed by the rice before adding the next cup. Continue this process for 22 to 25 minutes, until the rice is creamy and al dente.
⏱️ 25 min
- 5
Once the risotto has reached the desired consistency, stir in the thawed and dried langostino tails, diced and sautéed asparagus, mascarpone, 1/4 cup of Parmesan cheese, diced fresh chives, and lemon zest.
⏱️ 2 min
- 6
Season the risotto generously with salt and black pepper to taste.
⏱️ 1 min
- 7
Serve immediately, garnished with additional Parmesan cheese and lemon wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Langostino Lobster Risotto
- 1 1/3 cups arborio rice
- 8 ounces langostino tails, frozen, thawed and dried
- 1 cup asparagus, diced and sautéed
- 4 cups shellfish or chicken stock, warm
- 1/3 cup shallot, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 3 tablespoons dry white wine
- 2 tablespoons mascarpone
- 1/4 cup Parmesan cheese, plus more to serve
- 1 tablespoon fresh chives, diced
- 1 teaspoon lemon zest
- as needed salt
- as needed black pepper
- as needed lemon wedges, to serve
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of butter with the 1 1/2 tablespoons of olive oil over medium heat. Add the diced shallot and minced garlic and sauté for about 4 minutes, until softened and fragrant.
⏱️ 4 min - 2
Pour in the 3 tablespoons of dry white wine. Bring to a simmer and cook for 1 minute, allowing the wine to reduce slightly.
⏱️ 1 min - 3
Add the 1 1/3 cups of arborio rice to the pot. Stir continuously for 1 minute, ensuring each grain of rice is well coated with the butter, oil, and wine mixture.
⏱️ 1 min - 4
Begin adding the warm shellfish or chicken stock, one cup at a time. Stir frequently, allowing each addition of stock to be almost completely absorbed by the rice before adding the next cup. Continue this process for 22 to 25 minutes, until the rice is creamy and al dente.
⏱️ 25 min - 5
Once the risotto has reached the desired consistency, stir in the thawed and dried langostino tails, diced and sautéed asparagus, mascarpone, 1/4 cup of Parmesan cheese, diced fresh chives, and lemon zest.
⏱️ 2 min - 6
Season the risotto generously with salt and black pepper to taste.
⏱️ 1 min - 7
Serve immediately, garnished with additional Parmesan cheese and lemon wedges on the side.
⏱️ 1 min