Delnevo's Risotto Langoustine

Delnevo's Risotto Langoustine


  • 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



  1. 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.
  2. Add the white wine turn heat up to high bring to a boil and reduce by half.
  3. Add the fish stock, bring back to a boil and remove from the heat.
  4. Drain the liquid in a sieve, dispose of the shells and you have a delicious stock.
  5. 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.
  6. Add the risotto to the pan, toast for 30 seconds, add the wine and reduce by half.
  7. Add the stock and Delnevo’s pomodoro sauce.
  8. Çook for 13 minutes, stirring constantly.
  9. After 13 minutes add the langoustine and cook for a further 2 mins.
  10. Remove from the heat, add butter, mix well and serve.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 6