Risotto with langoustines and courgettes

Method

1. To make the oil: place the shells in a pan with the tomato purée, shallot, fennel and chilli over a medium heat until beginning to colour. Cover with the olive oil, add the thyme and simmer for 1 hour.

2. Allow to cool, strain the oil into a bowl or jug and set aside

3. To make the risotto: heat the olive oil in a medium pan. Add the shallots and garlic and cook gently for 5 minutes, or until softened and lightly coloured.

4. Add the rice and cook over a medium-high heat for 2-3 minutes, stirring frequently.


5. Pour in the wine and stir until it has been absorbed.

6. Ladle in one quarter of the stock and cook, stirring frequently, over a medium heat until the liquid is almost completely absorbed.

7. Add another ladleful of stock and stir again until absorbed.

8. Continue in this way until the rice has been cooking for about 12 minutes, adding the courgettes after 6 minutes.

9. You should have some stock left over. Continue cooking, gradually adding the remaining stock until the grains of rice are plump and creamy. The total cooking time should be about 15-18 minutes, and the amount of stock used will vary.

10. Add both cheeses and the langoustine tails to the rice and stir. Season with salt and freshly g round black pepper.

11. To serve: place in a bowl and pour the roasted langoustine oil around the edge.