- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 25 minutes plus cooling time and setting time
- Effort: medium
For the risotto
- 25 g butter
- 1/2 shallots, finely chopped
- 1/2 clove garlic
- 70 g arborio risotto rice
- 60 ml white wine
- 400 ml chicken stock
- 3 small courgettes, chopped
- 6 live langoustines, per person
- 1 tsp mascarpone
- 50 ml double cream
- 50 g parmesan, freshly grated
- 1 tbsp parsley, chopped
For the battered courgette flowers
- vegetable oil, for deep frying
- 50 g cornflour
- 50 g self-raising flour
- soda water
- 2 courgette flowers
1. For the risotto: heat the butter in a shallow pan and cook the shallot and garlic for 2-3 minutes. Add the rice, stirring to coat in the butter and cook for 1 minute.
2. Pour in the white wine and bring to the boil, stirring. When the liquid has evaporated, add a little of the stock and stir until this has evaporated. Add the courgettes. Add the remaining stock, stirring until the rice is tender and the mixture creamy. You may not need all the liquid, you may need a little more.
3. Add the langoustines, mascarpone, cream and parmesan cheese. Cook for 3-4 minutes.
4. For the battered courgette flowers: half fill a pan with vegetable oil and place over a medium heat.
5. Whisk together the cornflour, self-raising flour, pinch of salt and enough soda water to make a batter with a consistency similar to double cream.
6. Coat the courgette flowers in the batter and deep fry until golden and crisp.
7. Season the risotto with salt and pepper and stir in a little chopped parsley. Serve on a plate topped with the deep-fried courgette flowers.
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