Grilled langoustine risotto with Parmesan, roasted fennel and mushrooms

Grilled langoustine risotto with Parmesan, roasted fennel and mushrooms



Preparation time: 20 minutes

Total time: 50 minutes

Portions: 4

Level of difficulty: Easy


1 kg langoustines

1 egg, beaten

1 large fennel

200 g Parmesan cheese

300 g mushrooms of your choice

150 g chopped onion

1.8 l fish stock

100 g butter

50 ml olive oil

2 chopped garlic cloves

400 g Arborio rice

250 ml dry white wine

3 tsp Provence herbs

15% cooking cream to taste (optional)


1. Remove meat from shells and set aside.

2. Cut the fennel stems, cut the bulb in two, thinly slice and set aside.

3. Thinly slice mushrooms and garlic and set aside.

4.Melt half the butter and some olive oil in a saucepan. Brown the fennel, mushrooms and garlic for about 5 minutes and set aside.

5. Add the remaining olive oil to a saucepan. Add the rice and mix well.

6. Pour the white wine, cook and stir until all liquid is absorbed.

7. Use a ladle to add fish stock to the rice mixture. Stir rice continuously and add small amounts of fish stock until the rice is cooked, about 30 minutes.

8. Add the mushrooms and fennel to the rice.  Add salt and pepper to taste.  Add 100 g Parmesan cheese and cream to taste.

9. Add olive oil to a frying pan.

10. Coat langoustines with beaten egg, remove and sprinkle with Parmesan cheese.

11. Fry the langoustines in the olive oil for 2 to 3 minutes.

12. Arrange on the risotto and serve.