Tropical Risotto With Langoustine
Make way for the sunshine. This risotto takes you to the caribbean. Passion fruit, mango, pineapple. This is for risotto lovers. Enjoy! The best way to enjoy this is ofcourse with fresh a nice rhum cocktail or a classic fresh champagne or coconut water.
≈ 845 kcal · 48 g Protein · 105 g Kohlenhydrate · 21 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Prepare all the ingredients
- 2
Melt the coconut fat add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.
- 3
Add the rhum and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock spoon for spoon if you like a more present flavor if not add it after this onions it will mellow down.
- 4
Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite. Add a little chili and lime juice to tasste. Add seasoning as well if needed. Keep tasting as you cook.
- 5
Clean the tails, prawns and start with the langoustine fry in butter and coconut oil and a little salt for 2 minutes on each side. After 5 minutes add the shrimp. Slightly undercook them as they will keep on cooking as you plate the risotto
- 6
Gently stir in the cheese, butter followed by the cilantro. Ensure the risotto is slightly runny
