Preparation time35 minutes
Cooking time20 minutes
Winery pairingLe Rosé
- 500g langoustines
- 2 chopped shallots
- 1 laurel leaf
- 1 sprig of thyme
- 1 chopped garlic clove
- 1 tablespoonful tomato purée
- 1 glass of champagne
- 250g round rice
- 2 dabs of butter
- Olive oil
- Salt & pepper
Step 1. Langoustine Bouillon
- Shell the langoustines and set aside the meat for later.
- In a hot pressure cooker, brown the shells in a drizzle of olive oil for 10 min to caramelize them.
- Add 1 chopped shallot, the laurel, thyme and garlic, and leave to cook for 3 min.
- Then add the tomato purée and continue cooking for 2 min.
- Deglaze with champagne and just cover with water.
- Leave to cook, boiling slightly, for 20 min. Filter the mixture.
Step 2. Langoustines
- Remove the guts from the langoustines.
- Brown them in a hot frying pan with some oil for 40 seconds.
Step 3. Risotto
- Heat the oil in a large saucepan and brown the second chopped shallot.
- Add the rice and stir until it becomes translucent. Deglaze with champagne and add the bouillon. Stir constantly. Season.
- Moisten the rice as soon as the water has evaporated, until the rice is al dente and creamy.
- Melt in a dab of butter.
Step 4. Plating-Up
- Serve the risotto in a soup dish, then place a few langoustines on top.
- Garnish with baby shoots or flowers.
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.