Crémant risotto on velvet

A melting and refined recipe for the holidays

for 4 people:

250g special rice risotto 12 langoustines
60 cl raw cremant 1 small fennel
80 cl broth (2 vegetable cubes)
50g butter Olive oil
1 onion 1 tomato
2 garlic cloves 50g county
Thick fresh cream
Chives, salt, pepper, (optional: dill)

STEP 1: velvety
Wash and peel the langoustines. Remove shells, pliers and heads. Reserve the body, leaving the tip of the tail, then remove the hose with a small knife. Keep cool.  Coarsely crush the tongs with a nutcracker or rolling pin. In a saucepan, fry over high heat in 2 spoonfuls of olive oil: the lobster tongs, the sliced fennel and 1 clove of garlic. Add 30 cl of cremant and diced tomato. Salt, pepper. Cover the pan and continue cooking over low heat for 15 minutes. Remove the tongs and finely mix the fennel mixture to obtain a velvety. Keep warm.

STEP 2: risotto
In a casserole, melt the butter and add the finely sliced onion and garlic. When they are melting, pour in the rice and mix well. When the rice becomes translucent, pour 30 cl of cremant and stir. Salt, pepper. Allow the liquid to evaporate and then add 2 ladles of hot broth. Stir gently until absorbed then repeat the operation and so on. The rice should be melting but firm in the heart (count about 20 minutes of cooking). Remove from heat, add grated county, 1 or 2 spoon. crème fraîche and chiseled chives. Cover and book.

STEP 3: Cooking langoustines
Heat 2 tablespoons of olive oil in a frying pan, discard the lobster tails and cook over high heat for about 1 minute on each side. Salt, pepper.

STEP 4: training
Place the risotto in the centre of the plate (a small stainless steel circle can be used to mould the rice).
Pour the hot fennel cream around the edges of the plates and arrange the lobster tails. Decorate with dill or chiseled chives. Serve.

Enjoy your meal!