Risotto ai Funghi e...Risotto ai Funghi e Langoustine con Gremolada di Nocciole

Name: Risotto ai Funghi e Langoustine con Gremolada di Nocciole
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 180g Acquerello carnaroli rice; 150g fresh porcini mushrooms, sliced; 4 large langoustines, shelled and deveined; 150ml dry Prosecco, divided; 60g chilled cultured unsalted butter; 40g Parmigiano Reggiano (aged 24 months), finely grated; 2 small shallots, finely brunoised; 800ml clarified mushroom or vegetable stock, kept at a simmer; 30g Piedmontese hazelnuts, toasted and crushed; 1 tsp fresh lemon zest; 1 tbsp flat leaf parsley, finely chopped; 10g fresh black truffle or high-quality truffle oil for finishing

🍴

Cuisine

Italian

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Hard

A luxurious, velvety Acquerello rice risotto infused with wild porcini, topped with Prosecco-butter poached langoustines and a toasted hazelnut citrus gremolata.

ItalianHard

Ingredients

•180g Acquerello carnaroli rice

•150g fresh porcini mushrooms, sliced

•4 large langoustines, shelled and deveined

•150ml dry Prosecco, divided

•60g chilled cultured unsalted butter

•40g Parmigiano Reggiano (aged 24 months), finely grated

•2 small shallots, finely brunoised

•800ml clarified mushroom or vegetable stock, kept at a simmer

•30g Piedmontese hazelnuts, toasted and crushed

•1 tsp fresh lemon zest

•1 tbsp flat leaf parsley, finely chopped

•10g fresh black truffle or high-quality truffle oil for finishing

Cooking Instructions

01
Sauté the porcini mushrooms in a very hot pan with a touch of oil until golden and caramelized; set aside.
02
In a heavy-bottomed pot, sweat shallots in a knob of butter until translucent. Add the rice and toast for 2 minutes until the edges are translucent (tostatura).
03
Deglaze the rice with 100ml of Prosecco and stir until the liquid has almost completely evaporated.
04
Begin adding the simmering stock one ladle at a time, stirring constantly to release the starches. Ensure the liquid is absorbed before adding more. Incorporate the sautéed mushrooms halfway through.
05
While the rice cooks, gently poach the langoustines in a small pan with the remaining 50ml of Prosecco and 20g of butter over low heat until just opaque and tender.
06
Prepare the gremolata by mixing the crushed hazelnuts, lemon zest, and chopped parsley in a small bowl.
07
Once the rice is al dente, remove from heat. Perform the 'Mantecatura' by vigorously stirring in the remaining cold butter and Parmigiano Reggiano until the risotto is emulsified and creamy.
08
Plate the risotto in warm shallow bowls, top with the poached langoustines, a sprinkle of hazelnut gremolata, and fresh truffle shavings.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023