Langostino Tail Risotto

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo courtesy of Alberto Rincon.

With colder weather comes heavier and heartier recipes and risotto is a personal chilly time favorite of mine. The seafood and string beans in this dish make it heavier than many fall dishes, but lighter than most winter risottos.

What you’ll need:
1 shallot, minced
2 tbsp extra-virgin olive oil
1 lb langostino tails
1 1/2 string beans
4 cups seafood stock
3 tbsp grated pecorino romano cheese
1 tbsp butter
1 1/2 cups arborio rice
1 cup dry white wine

Directions:
In a large saucepan, heat the olive oil on medium heat and saute the shallot until tender. Add the rice and toast. Stir constantly for three minutes. Add the wine, continue cooking and stirring until the wine reduces.

Add 1/2 cup of seafood stock at a time and continue stirring. Add more stock as each batch reduces. Continue stirring.

When 2 cups of stock have been added, cut the string beans into half-inch pieces and add them to the pan. Stir and continue to add 1/2 cup stock and reduce. Once the last 1/2 cup of stock is poured in and dissolved, pour in the langostino tails. Stir again and turn off heat. Add in butter and cheese. Stir to combine and serve in bowls.

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