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Crunchy Langoustine Risotto Flavored with Olive Oil and Soya Sauce Recipe
 
 
Crunchy Langoustine Risotto Flavored with Olive Oil and Soya Sauce
Kiyomi Mikuni
Kiyomi Mikuni
Flavors of Japan
Total time: 30 to 60 minutes
Preparation time: A few minutes
Cooking 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
  1. In a saucepan, melt the butter and sweat the shallots;
  2. pour in the américaine sauce, the fish stock and the water to make enough liquid to cook the rice;
  3. in the meantime, quickly sauté the langoustine;
  4. place the risotto on plates; top with the langoustine; garnish with the grated cheese;
  5. spoon some américaine sauce and a trickle of olive oil around the risotto; top with a few drops of soya sauce;
  6. garnish with fried basil and the langoustine head from which the meat has been removed.
 
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