Langoustine Risotto With Sage “Gremolata”

Recipe suggested by Linda and Moreno

Recommended Wine

Fenrose Doc

Color: Light pink

Bouquet: Fruity, floral, with minerals notes

On the palate: Fresh and tasty

Grape variety: Nebbiolo, Vespolina, Uva Rara

Recommended Wine

Il Bianco dei Poderi Doc

Color: Light yellow

Bouquet: Fruity, floral, with minerals notes

On the palate: Fresh and tasty

Grape variety: 100% Erbaluce

Ingredients for 4 Servings

  • 300 Grams Of Carnaroli Rice
  • N 16 Medium-Sized Langoustines
  • 1 Onion
  • 2 Glasses White Wine
  • N 1 Celery Stalk
  • N 1 Shallot
  • Half A Lemon, Untreated
  • N 8 Sage Leaves
  • 1 Clove Garlic
  • 40 Grams Butter
  • Salt


Rinse the langoustines, remove the heads and claws and put them in a pot with 2 litres of water. Combine the peeled onion, celery stalk and white wine.

Bring to the boil, add a pinch of salt and stew for 20 minutes.

Crush the heads and claws to remove the pulp and add it to the cooking liquid after sieving at the end of cooking time.

Peel and finely chop the shallot in a saucepan with 10 grams of butter and a ladleful of broth and let it stew gently.

Add the rice, toast it and bring it to cooking combining hot broth gradually.

In the meantime, remove the intestinal thread and the shell from the langoustine tails and cut 8 of them into pieces

While keeping the other 8 whole.

When the rice is almost ready, melt the remaining butter in a pan until it foams, add the peeled garlic and the langoustines – both whole langoustines and those cut into pieces – and turn the heat up for 2/3 minutes.

Remove the garlic clove.

Salt and pepper to taste.

Place the risotto on a serving plate and sprinkle with the langoustines, their cooking liquid and the finely chopped

Sage and lemon zest.

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