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Crunchy Langoustine Risotto Flavored with Olive Oil and Soya Sauce Recipe
Flavors of Japan
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: A few minutesCooking time: About 30 minutes
Difficulty: Easy
Ingredients
Ingredients for each serving
- 50 g (2 oz.) Rice
- 20 g (4 tsp.) chopped shallot
- 500 ml (2 cups) Sauce américaine
- 300 ml (1 1/4 cups) fish stock
- Water
- 30 g (1 oz.) grated mimolette cheese
- Fried basil leaves
- Olive oil
Method
- In a saucepan, melt the butter and sweat the shallots;
- pour in the américaine sauce, the fish stock and the water to make enough liquid to cook the rice;
- in the meantime, quickly sauté the langoustine;
- place the risotto on plates; top with the langoustine; garnish with the grated cheese;
- spoon some américaine sauce and a trickle of olive oil around the risotto; top with a few drops of soya sauce;
- garnish with fried basil and the langoustine head from which the meat has been removed.
More recipe ideas
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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