Langoustine Risotto

• fish stock
• 2 garlic cloves smashed but with skin intact
• vegetable oil
• 1 onion peeled and diced
• 1 leek diced
• short grain rice
• 3/4 cup arborio rice
• fresh parsley minced
• 10 langoustines or crawfish or jumbo shrimp, peeled and deveined
• 4 1/4 cups water
• 1 fish skeleton, whole
• 1 leek chopped
• 1 carrot peeled and chopped
• whole black peppercorns

1. In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
2. In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
3. In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
4. Once the vegetables are translucent, add the rice and stir together to combine. Then little by little, add the fish stock. Once a ladleful is added, continuously stir until absorbed. Repeat until creamy
5. Just before finishing add the langoustine tails and heat through until pink in color.
6. Garnish with fresh parsley.

fish stock, garlic, vegetable oil, onion, short grain rice, arborio rice, parsley, langoustines, water, fish skeleton, carrot, black peppercorns

Taken from www.yummly.com/recipe/Langoustine-Risotto-627302 (may not work)