Langoustine risotto with roast fennel, avogolemono sauce and gold salt | Woolworths TASTE
Savor a delicious risotto infused with langoustines and roasted fennel, topped with an avogolemono sauce—perfect for a special dinner party!
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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
- freshly ground black pepper
- 12 langoustines
- 1 fennel bulb
- 4 T olive oil
- Salt, to taste
- 250 ml good-quality chicken stock
- 2 free-range eggs, separated
- 1 lemon, juiced
- 25 g large salt flakes
- 1 g edible gold dust
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