Langostino Risotto

Author: Kathy Schowe

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Langostino Risotto

ingredients:

• ½ cup aborio rice
• 2 tablespoons olive oil
• 1 cup white wine
• 3-4 cups chicken stock
• 3 cups cremini mushrooms cleaned and slice
• ½ yellow onion chopped
• 4  cloves garlic crushed
• 3 tablespoons butter
• ½  cup parmesan or Romano grated
• 3 cups cooked langoustinos  mini lobster tails
• salt & pepper
• 1 lemon juiced and zested
• 1 tablespoon Italian parsley chopped

instructions:

How to cook Langostino Risotto

1. Begin with a large pan coated generously with olive oil. Add the crushed garlic and toast. Remove it from pan before it browns.
2. Add the mushrooms to the pan and saute' until they release their liquid and season with some salt. Remove from the pan and set aside their liquid in a bowl.
3. Return the pan to the stove and coat with oil again. Add the onions and season them with salt & pepper. Cook the onions until they are soft and translucent.
4. Add the rice and toast it while stirring for several minutes. Add some white wine to cover the rice and stir until it is completely absorbed. Add some chicken stock to cover the rice and stir again until it is absorbed. Repeat this two more times until the rice is cooked to "al dente".
5. While the rice is cooking add the langostinos to a pan with a tablespoon of butter. Sprinkle with sea salt and once they are warmed through- give them a squeeze of fresh lemon.
6. Stir the mushrooms, their liquid, and the langostinos into the rice.
7. Add 2 tablespoons of butter and cheese to the rice. Serve immediately with Italian parsley and a sprinkle of lemon zest on top.

NOTES:

Risotto isn't difficult, but it does take patience. Once you make it, you'll realize it's worth the effort!

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