Description
A creamy, elegant risotto with sweet langostino tails, asparagus and a touch of citrus. It's a date-night or dinner party showstopper that comes together in under 45 minutes.
Ingredients
1 1/2 tablespoons extra virgin olive oil
2 tablespoons butter
1/3 cup shallot, diced
2 large garlic cloves, minced
3 tablespoons dry white wine
1 1/3 cups arborio rice
8 ounces langostino lobster tails, thawed and dried well
1 cup asparagus spears
1/3 cup Parmesan, shredded
2 tablespoons mascarpone cheese
1 tablespoon fresh chives, diced, plus more for serving
1 teaspoon lemon zest
Kosher salt and black pepper, to taste
Lemon or lime wedges, for serving
Instructions
- In a medium pot, heat the stock and keep warm.
- Clean and snap the asparagus, then cut into a half-inch dice. Sauté gently for 5 minutes until just cooked, but still crisp. Set aside.
- In a large, wide saucepan, heat butter and olive oil over medium heat. Add finely diced shallot and minced garlic and sauté for about 4 minutes. Add white wine and increase heat to medium high, reducing the mixture for about a minute. Lower heat back to medium and add a large pinch of salt along with the arborio rice. Stir for 1 minute. The goal is to coat every grain of rice. Now, add 1 cup of broth and simmer, stirring until the broth is almost completely absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender but still al dente, and the mixture is creamy, 22 to 25 minutes.
- Stir in the langostino tails, cooked asparagus, citrus zest, diced chives, mascarpone and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan cheese and a lemon or lime wedge.
Notes
Cooked shrimp, prawns or lobster chunks can be substituted for the langostino tails.
If you're cooking for meat-eaters, substitute chicken stock for seafood stock in the risotto.
Earlier versions of this recipe were written for a 12 oz portion of langostino tails. Since most US retailers sell langostino in 8 oz bags, I've adjusted the ratios so you can use one bag without leftovers.
Over time, lemon zest has become my preference here for a subtle citrus finish, but lime zest is a fantastic substitute if you want something brighter and bolder.
Store leftover risotto in an airtight container in the refrigerator for up to two days. To reheat, add a few tablespoons of broth to a pan and heat gently until warmed through. Top with a little extra Parmesan and chives.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian