Barbuda Langouste Risotto with Sun-Dried Tomatoes and Beet and Curry Oils Recipe
image by iChef.com
To make the beet oil: In a small saucepan over medium heat, stir together the beet juice and olive oil. Cook until the mixture is reduced by one-fourth. Remove from the heat and set aside to cool. When cool, put in a squeeze bottle.
To make the curry oil: In a small saucepan over medium heat, warm 2 tablespoons of the oil and stir in the curry powder. Cook, stirring gently, for 30 seconds. Add the remaining oil and heat until bubbles form. Remove form heat and set aside to cool. When cool, put in a squeeze bottle.
Bring a large saucepan of lightly salted water to a boil over high heat and add the langouste. Cover and cook for 6 to 8 minutes, until opaque throughout. Remove the langouste and drain, reserving the cooking broth. Cool the langouste, twist off the tail and remove the tail meat. Cut 2 medallions from the tail and reserve. Roughly chop the remaining tail meat.
In a large saucepan over medium heat, combine the onion, garlic and olive oil and sauté until the vegetables are translucent, stirring occasionally to keep them from sticking. Stir in the rice, toss to coat and cook for 5 minutes. Combine the wine and lobster broth. Add 1/2 cup of the wine-broth mixture to the rice, stirring constantly until it is absorbed. Add a second 1/2 cup of wine-broth mixture, and stir until absorbed. Stir in the tomato paste and dried tomato. Continue adding the liquid a 1/2 cup at a time, stirring between additions until the liquid is absorbed. The process takes about 15 minutes. When the rice has absorbed all the liquid and is creamy, fold in the diced tomato, three-fourths of the spinach chiffonade and the langouste meat. Stir in the butter and cheese until they are melted and the rice is slightly bound together by the cheese.
To serve: Place a 3-inch ring mold in the center of a serving plate and fill with risotto, packing it slightly with the back of a spoon. Gently lift the mold. Place a medallion of langouste meat on top of the risotto. Repeat with the remaining plates. Sprinkle the plates with spinach chiffonade, and top each risotto with a few pieces of leek. Drizzle the plate with beet and curry oils.