Langoustine on orzo pasta risotto

60 minutes

Schwer

4 people

Special occasions call for exceptional delicacies - and this dish delivers just that! Langoustine, also known as scampi, is perched here on a creamy orzo pasta prepared with an intense langoustine broth. The crispy breadcrumb-lime crunch gives the dish texture and freshness. An elegant and exclusive feast, ideal for Christmas or other special occasions.

Ingredients

4 whole langoustines
500 ml langoustine broth
350 g orzo pasta (Kritharaki pasta)
2 onions, finely diced
80 g breadcrumbs
80 g butter
Olive oil for frying
Zest and juice of one lime
Salt and pepper
Parsley (optional), finely chopped as garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare the langoustine: When you unscrew the head of the langoustine, try to pull out the intestines as well so that the tail remains intact and can be presented nicely on the plate. Carefully remove the langoustine from the shell, making sure to keep the head and shell intact so you can put it back on later. Blanch the deboned tail in boiling water or directly in 500 ml langoustine stock for about 1-2 minutes until the flesh is tender. Remove and set aside.
Prepare the orzo pasta risotto: Sauté the two onions in a pan with a little olive oil until translucent. Add the 350 g orzo pasta and fry briefly with the onions until they are lightly golden brown. Gradually add the broth to the orzo pasta in small portions, stirring regularly, similar to a classic risotto. Only add enough stock at a time so that the pasta can slowly absorb the liquid. This will take about 15-18 minutes until the pasta is cooked and creamy. As soon as the pasta is al dente and the risotto is nice and creamy, stir in 40 g of butter and season with salt, pepper and a dash of lime juice.
Make the breadcrumb and lime crunch: Melt 40 g of butter in a pan and fry the 80 g breadcrumbs until golden brown. Mix in the lime zest and season lightly with salt. Put the crispy crunch to one side.
Blanch the langoustine shells briefly in the stock to soften them slightly and then drain them on kitchen paper.
Finalize the langoustine: Briefly blanch the langoustine shells in the stock to soften them slightly and then drain them on kitchen paper. Add the blanched langoustine tails back to the shells so that they look like whole langoustines. Divide a generous portion of orzo pasta risotto onto each plate. Place a whole langoustine on top of the risotto. Sprinkle the breadcrumbs-lime crunch over the pasta for a crunchy accent. Optionally garnish with some chopped parsley and serve.

Tip: If you want to make the langoustine bouillon yourself, you can also order langoustine carcasses, which are available in the shop. These give the bouillon a particularly intense aroma. Roast the carcasses in a little olive oil, add onions, garlic, carrots and celery and let everything simmer with water and a dash of white wine for about 30 minutes. This will create a rich, homemade bouillon that will give your orzo risotto even more depth of flavor.
Alternative to whole langoustine: This festive recipe can also be made with our langoustine meat. At the end, place the langoustine meat, which has been briefly tossed in butter for a few seconds, on top of the pasta risotto and roughly chop up the rest and carefully fold into the risotto.