This dairy-free langostino risotto is made with seafood broth, Arborio rice, langostino tails and lemon. Optionally, add saffron for extra flavor and color!
I've been on a seafood treasure hunt.
I'm always on the look-out for langostino lobster tails!
These delicious shellfish can be a little hard to find sometimes, but when I do find them, it is SO EXCITING!
Normally, we enjoy these langostino lobster rolls, but recently I decided that these tasty treats would, without a doubt, make a fabulous risotto. And they absolutely do!
This langostino risotto is an easy seafood meal that's perfect for date night!
What Are Langostino Lobsters?
Langostino is Spanish for "little lobster." However, langostinos aren't true lobsters. Instead, they're more closely related to crab.
Where Can I Buy Langostino Tails?
Both Trader Joe's and Costco regularly stock langostino tails. They often sell out quickly, so if you find some, it's quite a treat!
What Type of Rice Do I Need for Langostino Risotto?
There are several different types of "risotto rices," but the easiest to find is arborio rice. You should be able to find it at your regular grocery store with the other rice.
Where Can I Find Seafood Stock?
If you don't have time to make homemade seafood stock, you can swap store-bought (or homemade!) vegetable broth.
Can I Skip the Wine in This Langostino Risotto?
For the best flavor, use wine.
However, if you don't have any on hand, it's fine to use extra stock or broth instead.
I have found that if I use extra seafood broth instead of wine, the seafood flavor becomes extra prominent, which may or may not be something you enjoy.
Can I Skip the Saffron?
How to Make Langostino Risotto
Start by warming the broth in a saucepan. Keep the broth warm on low heat as you cook the risotto.
Next, add diced onion to a large pan and cook until the onion softens. Add garlic and cook until it's fragrant.
Next, add the rice, chili flakes and (optionally) a pinch of saffron.
Stir to toast the rice.
Add the wine and simmer until the wine is absorbed.
Next, begin ladling in broth, cooking until the broth is absorbed by the rice.
When you can push the rice aside and liquid doesn't rush in to fill the empty space, it's time to add another ladle of broth.
When you're adding the last ladle of warm broth, add the langostino and lemon zest to the rice.
When the last of the broth is absorbed, add a squeeze of lemon juice.
Taste the rice, and add more salt if the rice tastes bland or more chili flakes if you'd like more heat. The amount of salt needed will depend on how salty your broth is.
Serve this langostino risotto right away along with some roasted broccoli and a crisp glass of white wine.
- 2 cups seafood stock Or use vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, finely diced
- ¾ cup Arborio rice
- ¼ teaspoon red chili flakes Use ½ teaspoon for a little more heat
- small pinch of saffron (also optional)
- 1 cup dry white wine Or use an additional 1 cup stock or broth
- 12 ounces langostino tails, thawed + drained
- 1 lemon, zested + juiced (divided)
- extra sea salt, to taste (optional) Amount of salt needed will depend on how salty your stock or broth is
- Heat stock in saucepan over medium heat until hot, and then keep warm on low heat.Meanwhile, heat olive oil over medium heat in a large pan (such as a wok) or a Dutch oven. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.Add garlic to the pan and cook 1 minute.
- Add rice and stir 1-2 minutes to toast.Add the chili flakes. If using saffron, add it now.
- Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes).Ladle about ½ cup of stock into the pan, and stir every few minutes until all the liquid is absorbed.Test to see if you're ready to add more stock: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.
- Continue adding the stock in ½ cup batches, stirring until the liquid is totally absorbed before adding more stock.When you're almost out of stock, add the last ½ cup of stock, the langostino and the lemon zest to the pan. Stir the langostino into the rice, and continue cooking until the liquid is absorbed and the seafood is warmed through.
- Finally, add the lemon juice and stir. Taste the rice and add salt if the rice tastes bland or extra chili flakes if you'd like more heat. Serve immediately.