Langoustine risotto

Step 1. Langoustine Bouillon

1. Shell the langoustines and set aside the meat for later.
2. In a hot pressure cooker, brown the shells in a drizzle of olive oil for 10 min to caramelize them.
3. Add 1 chopped shallot, the laurel, thyme and garlic, and leave to cook for 3 min.
4. Then add the tomato purée and continue cooking for 2 min.
5. Deglaze with champagne and just cover with water.
6. Leave to cook, boiling slightly, for 20 min. Filter the mixture.

Step 2. Langoustines

1. Remove the guts from the langoustines.
2. Brown them in a hot frying pan with some oil for 40 seconds.

Step 3. Risotto

1. Heat the oil in a large saucepan and brown the second chopped shallot.
2. Add the rice and stir until it becomes translucent. Deglaze with champagne and add the bouillon. Stir constantly. Season.
3. Moisten the rice as soon as the water has evaporated, until the rice is al dente and creamy.
4. Melt in a dab of butter.

Step 4. Plating-Up

1. Serve the risotto in a soup dish, then place a few langoustines on top.
2. Garnish with baby shoots or flowers.