Fennel risotto with chervil, sorrel , mascarpone and langoustine
25 g of butter
300g risotto rice (arborio or carnaroli )
1 cup white wine
1 liter of water or vegetable stock
3 tbsp mascarpone
40g grated parmesan
½ bunch chervil
10 leaves sorrel
2-3 tbsp cider vinegar
2-3 tbsp olive oil
Salt and freshly ground pepper
Peel the shallot , chop shallot and one fennel into fine cubes and saute in 10g butter until cubes are soft and tender.
Add the rice and let them saute 1 min. then add the white wine and let it cook, until the rise has absorb all the wine.
Boil water or broth in a saucepan and keep it on the boil . Add the boiling liquid to the rice a little at a time so the rice is covered all the time, and stir thoroughly.
Cook the rice for 15-18 min. So they are tender but still with a little bite. It is important to season them with salt during cooking.
Remove the rice from the heat, add the remaining butter, mascarpone and parmesan, so the risotto will get a creamy and soft consistency.
Clean the langoustine.
Heat up a pan and fry the langoustine on high heat for approx. 30 sec. on each side , so they get a nice crispy crust and still juicy in the middle.
Take the langoustine of the pan and serve on the risotto.
Cut fennel perfectly fine , rinse in cold water and drain thoroughly.
Marinade fennel with chopped chervil, sorrel , olive oil, salt and pepper.
Serve the risotto on plates. Put langoustine and fennel salad on top and eat risotto immediately.
serve as a starter or as a small course in a big menu.