Risotto with Scottish Langoustines

Risotto with Scottish Langoustines

Give an Italian accent to your dinner with this classic recipe from the Italian cuisine : Risotto with Scottish langoustines !!! The Ariake broth is a wonderful help to enhance the seafood flavor and the Scottish langoustines the "cherry-on-the-cake"!


For 2 persons :


- 60g carnaroli rice Terre Bormane
1 bag of shellfish broth Ariake
- parmigiano reggiano 60g chips
15/20 Scottish langoustines
- 2g saffron
- 20g shallots
- 30g butter
- Salt
- Pepper
- 3 tbsp extra virgin olive oil




1. Remove the head and tail of each langoustine. Cut the tail part with a scissor.

2. Season the langoustines with salt, pepper and olive oil.

3. Cook the langoustines in a very hot oven (200 degrees) for 2 minutes.

4. Set aside the langoustines at room temperature.



1. Prepare the shellfish broth. Dip the bag in 1L of boiling water.

2. Cover and let it infuse 10 minutes slowly on low heat. Stir occasionally. Remove the bag.

3. Gently soften the finely chopped shallots in butter without let them getting brown.

4. Add the carnaroli rice on top of the shallots and cook for 1 minute at high temperature. Stir.

5. Reduce the temperature and cover the rice with 1/3 of the shellfish broth. Let the rice absorb the juice.

6. Repeat the maneuver by adding another 1/3 of the broth, stir and let the rice absorb the juice.

7. Repeat the operation a third time but let reduce by half only and add the parmesan cheese, previously cut into chips.

8. Taste and adjust seasoning with salt and pepper if needed.

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