Langostino Risotto with Fresh Peas & Parmigiano Reggiano Courtesy Of: Trident Seafoods Corporation – 2008 Langostino Risotto with Fresh Peas & Parmigiano Reggiano 12 ea 8 oz wt. Servings Shrimp,4 ½ cups shrimp stock or 2 shrimp bouillon cubes dissolved in 4 ½ cups water clam juice ,4 ½ cups butter,3 tablespoons olive oil,3 Tablespoons yellow onion, diced ½” ,1 ½ cups or 8 oz wt. Arborio rice,3 cups or 20 oz wt. white wine,1 cup dry Langostino Meat, defrosted & juices reserved,4 1/2 cups or 1 ½ lbs. fresh shucked English peas (can substitute frozen),¾ cup or 3 oz wt. parsley chopped (plus extra springs for garnish),1/2 cup or 2 oz wt. Parmigiano Reggiano, freshly grated (plus additional to be grated at service),1 ½ cup or 7 oz wt. lemon juice,3 Tablespoons or 1 ½ fl oz. 1. In large pot bring stock (or bouillon cube & water) and clam juice to simmer. Cover and keep warm over low heat.
2. In large short sided heavy pot, melt butter & oil over medium heat.
3. Add onion and sauté until tender, about 3 minutes.
4. Add rice and stir 2 minutes.
5. Add wine and stir until absorbed, about 1 minute.
6. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Repeat adding broth 1 cup at a time, allowing each addition to be absorbed before adding next, until rice is almost tender, about 20 minutes.
7. Add peas, Langostino Meat and its juices continuing to cook adding additional broth as needed ½ cup at a time until rice is creamy and tender about 10 minutes. Season risotto with salt and pepper.
8. Remove from heat and add parsley, Parmigiano Reggiano and lemon juice stirring to thoroughly combine.
9. Divide mixture into shallow bowls, garnish with springs of parsley and offer additional freshly shaved or grated Parmigiano Reggiano at service.

Prep Suggestion: Risotto can be prepared up to step 6 until 2 cups of broth are left and rice almost tender. At this point stop cooking & cool both reserved cooking broth and risotto, cover and keep refrigerated. When ready to serve place reserved liquid and risotto in pan & reheat.