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Langoustine bisque enriches this luxurious risotto from Italy's finest seafood restaurants. This high protein mediterranean dish is a fresh, elegant family dinner that tastes like the sea.
Prepare the langoustine bisque: In a large saucepan, heat 1 tbsp olive oil over medium heat. Add langoustine shells, half the chopped onion, carrot, and celery. Sauté for 7–8 minutes until shells turn red and vegetables soften.
Deglaze with half the white wine, cover with 4 cups water, and simmer gently for 25 minutes. Strain and reserve this bisque; discard solids.
In a separate heavy-bottomed pan, heat remaining olive oil over medium-low. Add remaining onion and sauté until translucent. Stir in Arborio rice and toast for 2 minutes, stirring frequently.
Pour in the remaining white wine and cook until absorbed. Add bisque a ladle at a time, stirring constantly and letting liquid absorb before each addition. Moderate heat to maintain gentle simmer throughout.
When rice is creamy and al dente (about 20 minutes), stir in langoustine meat and heavy cream. Cook for 2–3 minutes. Season with salt, pepper, and finish with fresh parsley. Serve immediately, garnished with extra parsley if desired.
