Vanilla Risotto with Langoustines

Risottos seem to have built a bit of reputation for being tricky. But really nothing can be easier as long as you watch them constantly and you use the right kind of rice.

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   1. As ever with risotto, chop finely some shallots and here also some celery. Soften them in butter for about 5 minutes. This is called in Italy sottofrito.
   
   2. Now add the rice, Carnaroli, a larger grain works well here. Stir it in with some olive oil until every grain of the rice appears coated.
   
   3. Now start adding some warm stock, good quality bouillon powder will always do. As it becomes absorbed, add a few drops of organic vanilla essence.
   
   4. When there is still plenty of liquid add some baby broad beans (I always have a bag of frozen at hand). At this point you will have worked out whether the pan you chose was really big enough. Then as soon as the rice is al dente, cover with a cloth and heavy lid and leave for 10mins.
   
   5. Before serving mix some butter, cream and black pepper through the whole. Lay the cooked langoustines around the risotto on the plate.