Lemon risotto with langoustines and wild rocket




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Lemon risotto with langoustines and wild rocket
  • 39%
    778.6 kcal
  • 102%
    50.94 g
  • 32%
    28.81 g
  • 25%
    68.57 g
  • 0%
    0.997 g

    Preparation time

    0:20 min

    Cooking time

    0:30 min + 1:00 hr stock cooking time




    serves 4


  • 300 g Riso Gallo Riserva 1856 Carnaroli rice
  • 100 ml Filippo Berio extra virgin olive oil
  • 70 g finely chopped shallot and onions (fresh or Cannamela's)
  • 2 lemons
  • 1 tbsp. homemade beurre blanc
  • a few leaves of continental parsley
  • 1 plum tomato (fresh or Cirio's)
  • 1 kg of small and live langoustines
  • 1 litre of langoustine stock prepared with the heads of the shellfish
  • 2 bunches of wild rocket salad
  • 2-3 tbsp. white wine
  • 1 tbsp. Vecchia Romagna Brandy
  • garlic (fresh or Cannamela's)
  • >> Our wine picks:
  • Tenuta Cà Bolani Pinot Grigio Friuli Aquileia DOC Superiore
  • OR: Santa Margherita Pinot Grigio Valdadige
  • OR: Zonin Prosecco DOC Spumante Extra Dry
  • OR: Zonin Insolia Chardonnay Terre Siciliane IGT


  1. Gently cook the chopped onions and shallots with a little olive oil in a heavy bottomed risotto pan.
  2. Add the rice and toast it, stirring constantly.
  3. Add the wine and allow to reduce.
  4. Pour insome boiling langoustine stock and salt (to taste).
  5. Keep adding stock and stirring constantly on a high heat.
  6. Add two tbsp. of tomato sauce.
  7. It will take around 18 min for the rice to be cooked 'al dente'. During the last 3-4 minutes of cooking add some freshly grated lemon zest.
  8. Quickly pan fry the shelled fresh langoustine tails with olive oil, a touch of garlic and a drop of brandy.
  9. Add the langoustine to the risotto, keep stirring for a few seconds and remove from the heat.
  10. Add the beurre blanc, the leftover extra virgin olive oil, some lemon juice, freshly chopped parsley, rocket leaves, a few peeled slivers of tomatoes, salt and fresh pepper to the risotto and keep stirring until the rice is well creamed.
  11. Place on warm plates and garnish with more langoustine tails, rocket leaves and a drop of extra virgin olive oil. Serve hot.

Chef's tip

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Serving suggestion

Serve with fish or vegetable dishes.

Wine selection

Pinot Grigio, Verdicchio, Chardonnay or Prosecco.

Family tip

This content is not available yet :)

Dish history

This lemonlangoustine and wild rocket risotto is a particularly refined and rich dish. Since it takes some time to prepare, it is ideal for special occasions, like for instance Christmas lunches and dinners. Thanks to the delicate, but still savoury, combination of langoustines and brandy, this recipe well deserves its place as one of your festive occasions menus.

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