Risotto with artichokes and langoustines
6 servings
60 minutes
Risotto with artichokes and langoustines is an exquisite Italian dish that combines the tenderness of seafood with the refined taste of artichokes. Its roots trace back to the traditions of Northern Italy, where risotto is a symbol of culinary mastery. The creamy texture of Arborio rice, infused with the aromas of vegetable broth and white wine, harmoniously complements the sweet-nutty flavor of artichokes and the juiciness of langoustines. Delicate tiger shrimp add lightness and sophistication, while Parmesan and butter finish the dish with a rich, velvety consistency. This dish is perfect for a cozy family dinner or a formal event, impressing with its rich flavor and elegant presentation.
1
Clean the langoustines: separate the head with the claws, remove the shell.
- Langoustines: 350 g
2
Cook vegetable broth from carrots, one onion, celery, and the juice of one lemon. Add salt.
- Vegetable broth: 1 l
- Onion: 300 g
3
In a high skillet, sauté the onion in olive oil until it starts to soften.
- Onion: 300 g
- Extra virgin olive oil: 80 ml
4
Add artichoke pieces, minced garlic, and continue to sauté everything.
- Artichokes: 200 g
5
Add the cleaned langoustines and shrimp. Fry for about 2-3 minutes.
- Langoustines: 350 g
- Tiger prawns: 200 g
6
Add rice, sauté for a couple of minutes, and add wine. Simmer until the wine completely evaporates.
- Arborio rice: 400 g
- Wine: 100 ml
7
Pour in the broth prepared at the beginning. Add the broth not all at once, but one ladle at a time. When it evaporates, add the next ladle of broth. Stir constantly.
- Vegetable broth: 1 l
8
Cook the rice on low heat for the time indicated on the package.
9
The dish can be considered ready when the rice takes on a creamy hue.
10
After the risotto is ready, season it with salt and pepper to taste, add parsley and parmesan, and butter. Mix well and serve quickly.
- Green: 100 g
- Grated Parmesan cheese: 200 g
- Butter: 50 g