Langoustine & Meyer Lemon...Langoustine & Meyer Lemon Risotto with Bronze Fennel

Creamy, slow-stirred Acquerello Carnaroli rice cooked in a delicate langoustine bisque, finished with butter-poached langoustines, bright Meyer lemon zest, and wild bronze fennel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Langoustine Bisque Stock: In a medium saucepan, heat 15ml of extra virgin olive oil. Sear the reserved langoustine shells, chopped fennel bulb, and crushed garlic until intensely fragrant, about 3-4 minutes. Pour in 1.2 liters of cold water, bring to a gentle simmer, and let reduce to approximately 900ml of rich stock. Strain through a fine-mesh chinois and keep hot over low heat.

2. 02

   Toast the Rice: In a heavy-bottomed copper pot, heat the remaining 15ml of olive oil over medium-low heat. Sauté the minced shallots until translucent and sweet, taking care not to color them. Raise the heat to medium, add the Acquerello rice, and toast for 2-3 minutes, stirring constantly, until the grains are translucent at the edges and hot to the touch.

3. 03

   Deglaze: Pour in the dry white wine and stir continuously until the liquid is entirely absorbed by the starch-rich rice grains.

4. 04

   Cook the Risotto: Add the simmering langoustine stock to the rice one ladle at a time, stirring gently and continuously. Allow each ladle of stock to be absorbed before adding the next. Maintain a steady, gentle simmer. Cook the rice in this manner for 16-18 minutes until it is perfectly al dente.

5. 05

   Poach the Langoustines: While the rice cooks, melt 30g of the cold butter in a small saucepan over low heat. Add the cleaned langoustine tails and poach them extremely gently for 2-3 minutes until just barely cooked through and succulent. Remove from heat and cover to keep warm.

6. 06

   Mantecatura: Remove the risotto pot from the heat. Vigorously beat in the remaining 50g of cold cubed butter, the grated Parmigiano-Reggiano, and the Meyer lemon juice to create an emulsified, creamy wave (all'onda). Season carefully with sea salt and a touch of white pepper.

7. 07

   Plating: Spoon the risotto onto warm, flat serving plates, gently tapping the bottom of the plate to spread the risotto evenly. Top each plate with three poached langoustines, then garnish elegantly with Meyer lemon zest, bronze fennel fronds, and a final drizzle of premium extra virgin olive oil.