Tropical Risotto With Langoustine

BACK

Make way for the sunshine. This risotto takes you to the caribbean. Passion fruit, mango, pineapple. This is for risotto lovers.

Ingredients

cubed small pineapple (250 grams)
2 medium red onions finely chopped
30 grams of coconut oil (unsalted) and 2 Tbspn of olive oil
320 grams of Risotto rice (Arborio or Vialone)
1400 Ml Fish or chickenstock with 4 lime leaves and 3 bayleaves!!keep it warm just under boiling point! The rice will absorb it faster
4 CL Rhum
2 cloves of finely shaven garlic. Use a truffle slicer
15 - 20 grams of chopped cilantro
100 grams queso blanco, ricotta or another light dry cheese of your choosing
2 - 3 ripe passionfruit
2 - 3 limes quartered
1 mango cubed
20 leachy cleaned
1 finely diced medium heat chili or chili sauce of your choice to taste
2 langoustine tails of around 400 grams each
24 king prawns cleaned
2 langoustine tails of around 400 grams each

Preparation

1Prepare all the ingredients

2Melt the coconut fat add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the rhum and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock spoon for spoon if you like a more present flavor if not add it after this onions it will mellow down.

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite. Add a little chili and lime juice to tasste. Add seasoning as well if needed. Keep tasting as you cook.

5Clean the tails, prawns and start with the langoustine fry in butter and coconut oil and a little salt for 2 minutes on each side. After 5 minutes add the shrimp. Slightly undercook them as they will keep on cooking as you plate the risotto

6Gently stir in the cheese, butter followed by the cilantro. Ensure the risotto is slightly runny

Enjoy! The best way to enjoy this is ofcourse with fresh a nice rhum cocktail or a classic fresh champagne or coconut water.