Mushroom Risotto with Langostinos
INGREDIENTS for 2-3 servings
1/4 CUP ABORIO RICE PER PERSON
1 CUP WHITE WINE
FRESHLY GROUND PEPPER
OLIVE OIL FOR RICE
3-4 CUPS CHICKEN STOCK
3 CUPS CLEANED AND SLICED MUSHROOMS, cremini, shitake, oyster
1/2 SMALL WHITE OR YELLOW ONION
4 CLOVES OF GARLIC
3 TBL. BUTTER
1/2 CUP OF PARMESAN
3 CUPS cooked LANGOSTINOS ( mini lobster tails) You can substitute shrimp.
SQUEEZE OF LEMON
CHIVES OR ITALIAN PARSLEY FOR GARNISH
Begin with a large pan coated generously with olive oil. Add the smashed or crushed garlic and begin to toast. Remove from pan and discard before it browns. Add the mushrooms to the pan and sautee until they release their liquid and season with some salt. Remove from pan and reserve them and their juice in a bowl.
Return the pan to the stove and coat it with oil again. Add the onions and season them with salt and freshly ground pepper. Cook the onions until they are very soft but not browned. Add the rice and toast it while stirring for several minutes. Add some white wine to cover the rice and stir until it is completely absorbed. Add the reserved mushroom juices and stir until absorbed. Add some chicken stock to cover the rice and stir until absorbed. Repeat this 2 more times until the rice is cooked to "al dente." Add in the mushrooms and stir to combine.
While the rice is cooking add langostinos to a sautee pan with a tbl. of butter. Sprinkle with sea salt and once they are warmed, give them a squeeze of fresh lemon.
Add the 2 tablespoons of butter and cheese to the rice and stir in. Finally toss in the warm langostinos. Serve immediately with chives or italian parsley as garnish.
I adapted this recipe from several recipes I found on the Food Network!
More of my favorite recipes visit: LivetheDesertLife.com/recipes