Once you learn the technique, risotto of any kind is so easy to make!
- 16 oz langostino, peeled and cooked
- 6 cups chicken or vegetable stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small white onion or 1 large shallot, minced
- 1 1/2 cups Arborio (Italian) rice
- 1/2 cup dry white wine
- fine sea salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- chives, minced, for garish
- In a saucepan, bring the chicken or vegetable stock to a boil and then reduce to a simmer.
- Add 1 tablespoon butter and 1 tablespoon olive oil to a saucepan or large skillet, and the onions and season with salt and pepper. Cook until the onion begins to become soft and opaque about 4 minutes. The onion should not pick up any brown color which would detract from our beautiful rice.
- Next add the rice, stirring constantly to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, and let it bubble until it has reduced by half.
- Add 2 cups of your broth to the rice and stir occasionally until the broth is absorbed.
- Continue adding broth 1/2 cup ( about 1 ladle full) at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes.
- When the rice is to your desired tenderness, remove from heat and let stand 1 minute. Stir in the langostinos, butter, chives, and Parmesan. Adjust the salt and pepper, if necessary.
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Keywords: risotto, seafood, arborio rice, seafood, lobster substitute, Risotto rice recipe, 30 minute meals, Homemade, date night recipe, family friendly, quick and easy risotto rice recipe