Spring Risotto with Langostinos and Mint

A more wonderful asparagus recipe:

Langostinos Cut the langostinos in half lengthwise with a kitchen knife and spread them apart. However, do not cut through the skin on the back. Remove the black gut string and season the langostinos lightly with salt. Roast in a grill pan for two to three minutes until translucent and drizzle with a little lime oil when done.

Spring risotto Peel the peas and clean the sugar snap peas. Blanch the sugar snap peas, peas and the asparagus tips in turn in boiling hot salted water and quench in iced water. Bring the chicken stock to the boil and keep warm.

Finely dice the shallot and garlic clove and sauté in 20 grams of butter until translucent. Add the unwashed long grain rice, sauté until translucent and extinguish with white wine. Boil down and now pour the long grain rice again and again with hot poultry stock. Keep stirring and cook the long grain rice “al dente”. Remove the risotto from the stove and add 50 grams of butter, grated Parmesan cheese, pea puree, peas, finely chopped sugar snap peas, salt and freshly ground pepper to taste. At the end, fold in the finely chopped mint. Sauté the asparagus tips in the remaining butter, season lightly with salt.

Arrange the spring risotto on hot plates and garnish with the langostinos, asparagus spears and mint tips.

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