Langoustine Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

In my teens I frequented a restaurant called the Teatro di Pompeii on the Piazza Paradiso in Rome. Lino, the proprietor, was a most charming man, although he would not divulge the complete recipe to his techno-pink shrimp risotto. Its lurid colour was extraordinary and the taste pure essence of shrimp. Overallitremains a vivid memory.

I’m frustrated that in the UK it is next to impossible to buy uncooked Atlantic prawns, so I have replaced them with langoustines. As a result, this r