Risotto is one of the dishes I have missed the most since being diagnosed with an Allium Allergy. I just didn’t know where to start. Most recipes call for garlic/shallots or onions and dry white wine (I don’t drink). I also have some negative reactions to cow’s milk dairy. Here’s a recipe for risotto using Langostino which is known as the little lobster.
Ingredients:
- 1 lb. Langostino peeled and cooked. (Most Langostino comes this way)
- 6 Cup Seafood, Chicken or Vegetable Stock
- ½ Cup of minced Celery.
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Butter, Ghee or Vegan friendly butter
- ½ Cup Dry White Wine, Fre’ Alcohol removed Chardonnay, or Apple Cider Vinegar
- 1 ½ Cup Arborio Rice
- ½ Cup Grated Pecorino Romano Cheese (made from sheep’s milk) or Parmesan substitute
- Healthy Salt and Pepper to taste
Directions:
Step 1: Set stock on a saucepan to boil. In a large skillet melt 1 Tbsp butter add 1 Tbsp olive oil and the minced celery with salt and pepper. Sauté for a few minutes until tender.
Step 2: Add the rice and constantly stirring until the rice is covered in the oil/butter/celery mixture. Add wine and let it simmer until it reduces by half. Ladle 2 cups of the stock into the rice stirring constantly until it is absorbed into the rice. Keep adding broth a ladle at a time constantly stirring so the rice doesn’t stick to the pan. This takes about 20 minutes (time to build up those arm muscles!). Once all the rice is combined with the stock, the rice should be al dente’.
Step 3: Add the remaining Tbsp of butter ½ Cup of cheese and Langostino. Stir until well combined adding more salt and pepper to taste.
Optional: Substitute mushrooms for a vegetarian dish. Don’t have Langostino? Use shrimp, scallops, or crab.
