Langoustine risotto with roast fennel, avogolemono sauce and gold salt | Woolworths TASTE

Ingredients

• 1 l good-quality vegetable stock
• 2 T butter
• 1 T Olive oil
• 2 garlic cloves, finely chopped
• 1 leek, roughly chopped and washed
• 400 g risotto rice
• 250 ml white wine
• 50 g Parmesan
• Sea salt and freshly ground black pepper, to taste
• 12 langoustines
• For the roast fennel:
• 1 fennel bulb
• 4 T olive oil
• Salt, to taste
• For the avogolemono sauce:
• 250 ml good-quality chicken stock
• 2 free-range eggs, separated
• 1 lemon, juiced
• For the gold salt:
• 25 g large salt flakes
• 1 g edible gold dust