Langoustine and Vegetables Risotto

Instructions

1. 1

   , for about 35 minutes.

2. 2

   If you are using frozen ingredients, the cooking time is indicated on the packaging.

3. 3

   While this is happening, wash the vegetables and cut them into very small pieces.

4. 4

   Place the carrots and broccoli (separately) in microwave-safe dishes.

5. 5

   Prepare the broth with one cube of bouillon and 1 L of water (approximately).

6. 6

   Melt 20 g of butter in a heavy-bottomed large pan.

7. 7

   Sauté the onions on low heat, without letting them brown.

8. 8

   Increase the heat, add the rice, and stir continuously for

9. 9

   3 minutes.

10. 10

    Reduce the heat to minimum, add the white wine. When the white wine is absorbed, add the broth, spoon by spoon, stirring each time.

11. 11

    When the langoustines are almost cooked, remove them from the oven, remove the shell, and cut them into thick medallions.

12. 12

    Melt 20 g of butter in a sauté pan, then add the medallions.

13. 13

    Increase the heat, add the cognac, and flambe.

14. 14

    Remove the langoustines, reserve them.

15. 15

    In the sauté pan, add the heavy cream, tomato concentrate, 2 pinches of curry powder, a very small amount of salt, and pepper.

16. 16

    Reduce to high heat.

17. 17

    While this is happening, cook the vegetables in the microwave

18. 18

    4 minutes at maximum power, covered.

19. 19

    When the sauce has thickened nicely, add the medallions, gently warm for 1 minute. The rice should be cooked at this point as well.

20. 20

    It should remain creamy.

21. 21

    In the plates, arrange the risotto, spoon over the medallions and sauce, and sprinkle with small vegetables.