Ingredients
- Delnevo’s pomodoro sauce
- 150g risotto
- 12 langoustine
- 350ml fish stock
- 100ml white wine
- 5 tbsp extra virgin olive oil
- 1/2 shallot cut fine
- 100g butter
- 3g parsley
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Take a large clean pan on a medium heat with the olive oil. Add the shells of the langoustine and cook for 2 minutes, tossing regularly.
- Add the white wine turn heat up to high bring to a boil and reduce by half.
- Add the fish stock, bring back to a boil and remove from the heat.
- Drain the liquid in a sieve, dispose of the shells and you have a delicious stock.
- Take a clan pan on a medium heat, add 50g butter and shallots, season with salt and pepper and cook for 30 seconds. Add the garlic and cook for a further 30 seconds.
- Add the risotto to the pan, toast for 30 seconds, add the wine and reduce by half.
- Add the stock and Delnevo’s pomodoro sauce.
- Çook for 13 minutes, stirring constantly.
- After 13 minutes add the langoustine and cook for a further 2 mins.
- Remove from the heat, add butter, mix well and serve.
