Oh, the weather outside is frightful… Cold, snow, ice… Not exactly what we were expecting for the end of February in the Pacific Northwest! The daffodils had already started spouting and we were arranging the Spring yard clean-up. SUPRISE!!!

Cold weather, of course, means hearty food – and a risotto seemed to be the perfect idea. I thought more of a clean-out-the-‘fridge than a traditional – and it came out really well.

First fun thing I did was roast a whole onion, head of garlic, and a couple of tomatoes in the oven – 400°F for about 45 minutes – and then into the blender to puree.

I set that aside and sauteed button mushroom halves in butter, and then added the arborio rice. Next, a cup of white wine and cooked it down.

Then came the first ladle of broth and the puree and a hefty pinch of saffron.

I then followed the traditional method of making risotto – adding a ladle of broth at a time until it was absorbed.

Salt and white pepper went in, and then the langostino. When they were cooked, I added a handful of grated Parmigiano-Reggiano.

Gotta admit it came out pretty darn good!

The roasting of the vegetables really ramped up their flavor. It was a simple thing to do and really took no effort.

Mushroom and Langostino Risotto

  • 2 tbsp butter
  • 1 cup arborio rice
  • 8 oz button mushrooms
  • 6 oz langostino
  • 1 medium onion
  • 2 medium tomatoes
  • 1 head garlic
  • 1 cup white wine
  • 4 cups chicken broth
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and White pepper, to taste

Follow the above guidelines. It’s simple.