Langostino Risotto is a rich and elegant seafood dish featuring creamy Arborio rice, sweet langostino meat, Parmesan cheese, and bright lemon notes. This restaurant-quality risotto is comforting, flavorful, and perfect for special occasions or an elevated weeknight dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound langostino tails, thawed if frozen
1½ cups Arborio rice
5 cups seafood or chicken broth, warmed
1 small shallot, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
½ cup dry white wine
¾ cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
Heat the broth in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallot and cook for 2 to 3 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the Arborio rice and stir constantly for 1 to 2 minutes to lightly toast the grains.
Pour in the white wine and stir until mostly absorbed.
Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Continue for 18 to 22 minutes until the rice is creamy and tender with a slight bite.
Stir in the remaining butter, Parmesan cheese, lemon juice, and lemon zest.
Gently fold in the langostino meat and cook for 2 to 3 minutes until heated through.
Season with salt and black pepper to taste.
Garnish with fresh parsley and serve immediately.
Notes
Warm broth is essential for even cooking and a creamy texture.
Substitute shrimp if langostinos are unavailable.
Add mushrooms, peas, asparagus, or spinach for extra flavor and texture.
Replace the wine with additional broth if preferred.
Store leftovers in the refrigerator for up to 3 days and reheat gently with added broth.
Serve with a green salad, roasted vegetables, or crusty bread.
