Acquerello RICE With Langoustines, Asparagus And Burrata
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A luxurious risotto featuring Acquerello rice, sweet langoustines, crisp asparagus, and creamy burrata cheese. The rice is cooked slowly with fish stock and white wine, then finished with Parmesan and butter for a rich, creamy texture.
Ingredients
- 20 asparagus tips
- 2 tbsp olive oil
- 2 shallots finely chopped
- 1 clove garlic crushed
- 5/9 lbs Acquerello rice
- 3/7 cups white wine
- 3 5/13 cups hot fish stock
- 20 langoustine tails peeled
- 1/3 lbs Parmesan grated
- 1 10/13 oz unsalted butter
- 1 burrata cheese
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 433 mg
- Iron: 1.59 mg
- Magnesium: 34.5 mg
- Phosphorus: 428 mg
- Potassium: 399 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 20 asparagus tips
- 2 tbsp olive oil
- 5/9 lbs Acquerello rice
- 3/7 cups white wine
- 3 5/13 cups hot fish stock
- 1 10/13 oz unsalted butter
- 1 burrata cheese
- sea salt
- freshly ground black pepper
Prepare
- 2 shallots, finely chopped
- Crush 1 clove garlic
- Peel 20 langoustine tails
- Grate 1/3 lbs Parmesan
Let's Cook
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Step 1.
Bring a pot of salted water to a boil. Blanch the asparagus tips for 3–4 minutes until bright green and tender-crisp. Drain and set aside.
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Step 2.
Heat 1 tablespoon olive oil in a heavy pan over low heat. Add the finely chopped shallots and crushed garlic, and sweat gently for 1–2 minutes until softened but not browned.
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Step 3.
Increase the heat to medium. Add the Acquerello rice and white wine, stirring constantly until the wine is fully absorbed.
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Step 4.
Add enough hot fish stock to just cover the rice. Stir continuously until the liquid is absorbed. Continue adding stock gradually, stirring often, for about 15–20 minutes until the rice is tender and creamy. The total cooking time from adding rice is about 18–22 minutes.
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Step 5.
When the rice is nearly done, stir in the peeled langoustine tails and grated Parmesan. Season with salt and pepper to taste. Remove from heat and stir in the butter until melted and creamy.
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Step 6.
While the risotto finishes, heat the remaining 1 tablespoon olive oil in a small frying pan over medium heat. Add the blanched asparagus tips and warm through for 1–2 minutes, stirring occasionally.
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Step 7.
Divide the risotto among 4 warmed bowls. Top with the warmed asparagus tips and pieces of burrata cheese. Serve immediately.