breakfast
33% whipping cream
Risotto with langoustines, roasted leeks, and furikake
Ingredients
Arborio rice
150 g
Peeled langoustines
150 g
Bisque
600 g
Butter
60 g
Parmesan cheese
30 g
Shrimp soy sauce
10 g
Roasted leeks
60 g
Shaoxing wine
70 g
Furikake
5 g
Olive oil
10 g
Sesame oil
5 g
Shallots
40 g
Garlic
10 g
Method of preparation
- Clean the langoustines and use the heads to make bisque. Coarsely chop the cleaned langoustines and marinate them in a small amount of Shaoxing wine and shrimp soy sauce.
- In a mixture of olive and sesame oils, lightly sauté the finely chopped shallots and garlic, add the Arborio rice, and cook over medium heat for 2–3 minutes.
- Pour in the wine and let it reduce over high heat. Gradually add the bisque and cream, cooking the rice until al dente. At the end of cooking, add the cheese, shrimp soy sauce, and 2/3 of the butter, and stir the risotto well with a spatula.
- Meanwhile, sauté the langoustines and coarsely chopped roasted leeks in heated butter (bake the white part whole in the oven at 200 °C for about 20 minutes)..
- Spread the risotto evenly on a plate, top with the langoustines and leeks, sprinkle with the furikake mixture, and drizzle with lime dressing (lime juice, green oil).
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