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langoustine scampi risotto with fresh shellfish and sprouts
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4.34 from 3 votes

Langoustine Risotto

This langoustine risotto is so creamy and delicious, and a great way to entertain dinner guests. Surprisingly easy, you just need to follow a few precise steps.
Course Main Course, Main Dish, Primi
Cuisine Italian, Mediterranean
Keyword Italian Food, Langoustines, Quail Risotto, Scampi
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 985kcal
Cost $10


  • Pot
  • Pan


Langoustine Stock

  • 2 liter Water
  • Langoustine Carcasses Just like a few handfuls of all the scraps that you can save after making Langoustine in different ways.
  • 1 tbsp Oregano
  • 1 tbsp Basil
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tbsp Parsley
  • 1 bulb Garlic sliced in half
  • Salt to taste

Langoustine Risotto

  • 1 cup Rice Arborio, or other short starchy rice
  • 1.5 liter Langoustine Stock
  • 2 Shallots super fine chop
  • 2 tbsp Olive Oil
  • 60 ml Lillet Blanc or dry white wine
  • 100 grams Butter
  • 1/2 cup Parmigiano Reggiano grated (more or less to suit your desired consistency)
  • 4 Langoustines


  • In a pot add all the stock ingredients and bring to a simmer. Allow the liquid to reduce by 25% and then strain into a container through a fine mesh sieve. Add salt to taste (I used about 2 teaspoons)
  • In a pan on medium heat add a bit of olive oil. Then add the rice and mix it up to coat the grains. Add the shallot and stir the pan around.
  • Once the shallots become indistinguishable in the mixture add the Lillet Blanc (or white wine) and stir everything. Allow the rice to absorb the wine, then turn the heat up to medium-high.
  • Add the langoustine stock 60ml (1/4 cup) at a time, stirring constantly. Once the liquid is absorbed, add some more. Keep going for about 20 minutes, or until all the liquid is used. Remove from heat.
  • Add the butter in small pieces, stirring to incorporate. Then add in the cheese and mix everything up. Place a lid on your pan and let sit for 10 minutes.
  • While the risotto is resting saute your langoustines in a bit of olive oil about 1 minute per side.
  • Plate the langoustine risotto, and top with the grilled langoustines. Garnish with some pea and alfalfa sprouts and a grating of more cheese. Enjoy!


Risotto is best enjoyed right away. You can store it in the fridge, but it just isn't as good the second day. The rice absorbs more liquid and it can become a bit stodgy or gummy.


Sodium: 817mg | Calcium: 439mg | Vitamin C: 9mg | Vitamin A: 1918IU | Sugar: 3g | Fiber: 3g | Potassium: 182mg | Cholesterol: 127mg | Calories: 985kcal | Saturated Fat: 32g | Fat: 62g | Protein: 17g | Carbohydrates: 82g | Iron: 3mg