Barbuda Langouste Risotto with Sun-dried Tomatoes and Beet and Curry Oils
Creamy risotto flavored with langouste and tomato is sparked with colorful bits of spinach chiffonade. Prawns, shrimp, or lobster could also be used to flavor the risotto.
Ingredients
- Beet Oil
- Beet juice - 1/2 cup
- Olive Oil - 1/4 cup
- Curry Oil
- Olive Oil - 1/2 cup
- Madras curry powder - 1 tablespoon
- Langouste, or spiny lobster - 1
- Onion - 1 small, minced
- Garlic cloves - 4, minced
- Olive Oil - 1 tablespoons
- Arborio rice - 2/3 cup
- Dry white wine - 1/2 cup
- Lobster broth - 2 cups
- Tomato paste - 2 tablespoons
- Sun-dried tomatoes - 2 tablespoons, chopped
- Tomato - 1 , diced
- Spinach leaves - 4 large, stemmed and cut in chiffonade
- Salt and freshly ground black pepper
- Unsalted Butter - 1 tablespoon
- Parmesan cheese - 1/4 cup, freshly grated
Instructions
To make the beet oil: In a small saucepan over medium heat, stir together the beet juice and olive oil. Cook until the mixture is reduced by 1/4. Remove from heat and set aside to cool. When cool, put in a squeeze bottle.
To make the curry oil: In a small saucepan over medium heat, warm 2 tablespoons of the oil and stir in the curry powder. Cook, stirring gently, for 30 seconds. Add the remaining oil and heat until bubbles form. Remove form heat and set aside to cool. When cool, put in a squeeze bottle.
Bring a large saucepan of lightly salted water to a boil over high heat and add the langouste. Cover and cook 6 - 8 minutes, until opaque throughout. Remove the langouste and drain, reserving the cooking broth. Cool the langouste, twist off the tail, and remove the tail meat. Cut two medallions from the tail and reserve. Roughly chop the remaining tail meat.
In a large saucepan over medium heat, combine the onion, garlic, and olive oil and saute until the vegetables are translucent, stirring occasionally to keep them from sticking. Stir in the rice, toss to coat, and cook for 5 minutes. Combine the wine and lobster broth. Add one half cup of the wine-broth mixture to the rice, stirring constantly until it is absorbed. Add a second half cup of winebroth mixture and stir until absorbed. Stir in the tomato paste and dried tomato. Continue adding the liquid one half cup at a time, stirring between additions until the liquid is absorbed. The process takes about 15 minutes. When the rice has absorbed all the liquid and is creamy, fold in the diced tomato, three fourths of the spinach chiffonade, and the langouste meat. Stir in the butter and cheese until they are melted and the rice is slightly bound together by the cheese.
To serve: Place a 3-inch ring mold in the center of a serving plate and fill with risotto, packing it slightly with the back of a spoon. Gently lift the mold. Place a medallion of langouste meat on top of the risotto. Repeat with the remaining plates. Sprinkle the plates with spinach chiffonade and top each risotto with a few pieces of leek. Drizzle the plate with beet and curry oils.
