Seafood Risotto

Name: Seafood Risotto
Cuisine: Italian
Ingredients: Salt and freshly ground pepper; 2 tbsp olive oil; ½ onion, finely chopped; 200 g risotto rice; 1 garlic clove, crushed; 1.5 litres fish stock; 1 bouquet garni; Salt and freshly ground pepper; 30 g mirepoix of onion, carrot and celery; 50 ml cognac; 1 tbsp tomato purée; 1 ripe tomato, chopped; 20 g butter; 30 g mirepoix of onion, carrot and celery; 30 g mirepoix of onion, carrot and celery; 30 g mirepoix of onion, carrot and celery; 50 ml crème fraîche; 50 ml dry white wine; 2 tbsp freshly grated Parmesan cheese; 1 tbsp olive oil; Parmesan curls, to garnish; 125 g peeled cooked prawns; 250 ml whipping cream; 8 shelled scallops; 200 g prepared squid, pouch cut into rings; Court bouillon; 12 raw langoustines, in their shells; 12 raw langoustines, in their shells

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Here the popular Italian rice dish, risotto, is given an elegant finish with langoustines, scallops, squid and prawns in a creamy sauce. For the creamiest consistency, be sure to use a short-grain risotto rice such as arborio or carnaroli.

Ingredients

12 raw langoustines, in their shells
Court bouillon
200 g

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

Poach the langoustines in court bouillon, 7-8 minutes; let cool in the liquid, then remove them and pull off the heads and shells. Coarsely crush the heads and shells.

Make the seafood stock: heat the oil and butter in a saucepan over a high heat and sauté the crushed heads and shells with the mirepoix. Deglaze the pan with some of the langoustine stock and the cognac. Add the to