{"id":16514,"date":"2025-02-07T22:21:01","date_gmt":"2025-02-07T21:21:01","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/valentines-cava-and-langoustine-risotto\/"},"modified":"2026-08-23T11:57:00","modified_gmt":"2026-08-23T09:57:00","slug":"valentines-cava-and-langoustine-risotto","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/valentines-cava-and-langoustine-risotto\/","title":{"rendered":"Valentine&#8217;s Cava and Langoustine Risotto"},"content":{"rendered":"<p>Valentine&#8217;s Day is just around the corner and, if you are not sure what to cook, here I bring you an elegant, delicious, and easy-to-make option: <strong>risotto with cava and Norway lobster<\/strong>.<\/p>\n<p>This dish is ideal for a <strong>special dinner<\/strong>, as it combines <strong>the intense flavor of seafood<\/strong> with the freshness and lightness of cava. Although it may seem complicated, I assure you that with a few tricks anyone can prepare it at home.<\/p>\n<h3>The perfect combination of seafood and cava<\/h3>\n<p>The <strong>risotto with cava and Norway lobster<\/strong> is a modern version of an Italian classic. The traditional risotto technique, which consists of slow cooking with the progressive addition of broth, is enriched in this recipe with the flavor of the seafood and the fruity aroma of the cava.<\/p>\n<p>The cava is a sparkling wine with citrus and floral notes, which enhances the natural sweetness of the Norway lobsters and provides a perfect balance to the dish. As it reduces, it leaves a subtle and sophisticated touch without overpowering the flavor of the seafood.<\/p>\n<p>If you want to surprise your partner or simply treat yourself to an exquisite dish, keep reading. <strong>I will show you how to make it creamy, without cream, with a perfect texture and full of flavor. Let&#8217;s go for it!<\/strong><\/p>\n<hr \/>\n<h3>Watch the video with all the steps<\/h3>\n<div class=\"videobox\">Below you can watch the video with all the steps of the recipe to prepare the recipe in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8bc88647ee7\" data-id=\"Wm4HB-PIrRM\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-Wm4HB-PIrRM-6a8bc88647ee7\" data-vid=\"Wm4HB-PIrRM\"   data-src=\"https:\/\/www.youtube.com\/embed\/Wm4HB-PIrRM?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/Wm4HB-PIrRM\/hqdefault.jpg\"  alt=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Valentine&#8217;s Cava and Langoustine Risotto - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/Wm4HB-PIrRM\/hqdefault.jpg\",\"uploadDate\":\"2025-02-07T22:21:01+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/Wm4HB-PIrRM?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=Wm4HB-PIrRM\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/div>\n<hr \/>\n<h3><strong>Main ingredients for the risotto with cava and Norway lobster<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p><strong>Preparation time:<\/strong> 10 min<br \/>\n<strong>Cooking time:<\/strong> 35 min<\/p>\n<ul>\n<li>10 medium Norway lobsters<\/li>\n<li>160 g Carnaroli or Vialone Nano rice<\/li>\n<li>200 ml cava brut or brut nature<\/li>\n<li>500-600 ml Norway lobster broth (hot bisque)<\/li>\n<li>1 shallot or \u00bd onion<\/li>\n<li>1 garlic clove<\/li>\n<li>1 small carrot<\/li>\n<li>\u00bd celery stalk<\/li>\n<li>1 tablespoon tomato paste<\/li>\n<li>30 g butter<\/li>\n<li>1 splash of brandy<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and black pepper<\/li>\n<li>1 bay leaf<\/li>\n<li>1 pinch of lemon zest<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13431 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Risotto-con-Cava-y-Cigalas-de-San-Valentin-1.jpg\"  alt=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Risotto-con-Cava-y-Cigalas-de-San-Valentin-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Risotto-con-Cava-y-Cigalas-de-San-Valentin-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Risotto-con-Cava-y-Cigalas-de-San-Valentin-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the risotto with cava and Norway lobster<\/strong><\/h3>\n<h4>Prepare the Norway lobster broth<\/h4>\n<p>Saut\u00e9 the Norway lobster heads and shells well in extra virgin olive oil and butter. Add the leek or onion, garlic, carrot, and celery and let them brown. Incorporate the tomato paste and mix well. Deglaze with brandy, let it evaporate, and add cold water or ice until covered. Cook over medium heat for <strong>20-25 minutes<\/strong>, strain the broth, and keep it hot.<\/p>\n<h4>Cook the Norway lobsters<\/h4>\n<p>Cut the Norway lobster bodies, reserving some whole for decoration. Season the Norway lobsters with salt and pepper. In a pan with extra virgin olive oil, sear them for <strong>30 seconds per side<\/strong> and set them aside covered.<\/p>\n<h4>Prepare the risotto<\/h4>\n<p>Saut\u00e9 the shallot in butter and a little extra virgin olive oil until transparent. Add the rice and toast it slightly. Pour in the <strong>cold cava<\/strong> and let it reduce completely. Incorporate the Norway lobster broth <strong>little by little<\/strong>, stirring gently until the rice is creamy and al dente. Add the chopped Norway lobsters 30 seconds before turning off the heat.<\/p>\n<h4>Mantecatura and plating<\/h4>\n<p>Remove the pan from the heat and add <strong>the cold butter<\/strong>. Stir well. Serve on a flat plate, decorate with the whole Norway lobsters, and sprinkle with lemon zest.<\/p>\n<hr \/>\n<h3>Tips and tricks for a perfect risotto<\/h3>\n<h4>How to achieve a broth with maximum flavor<\/h4>\n<ul>\n<li>Saut\u00e9 the shells and heads well before adding the liquid, crushing them with a spoon so they release their juice.<\/li>\n<li>Use cold water or ice instead of hot water, as this helps to better extract the collagen and gelatin from the seafood without oxidizing it.<\/li>\n<li>Do not boil the broth over high heat; keep it at medium heat.<\/li>\n<\/ul>\n<h4>The secret so the Norway lobsters do not end up dry<\/h4>\n<ul>\n<li>Sear them briefly in a very hot pan with a little extra virgin olive oil.<\/li>\n<li>Do not cook the Norway lobster bodies in the risotto during the cooking process; they are added at the end in the mantecatura phase.<\/li>\n<li>Reserve some whole Norway lobsters for the final decoration, giving the dish a more sophisticated presentation.<\/li>\n<\/ul>\n<h4>How to prevent the cava from making the risotto acidic<\/h4>\n<ul>\n<li>Make sure the cava is reduced almost completely before adding the Norway lobster broth.<\/li>\n<\/ul>\n<h4>The importance of cold butter in the mantecatura<\/h4>\n<ul>\n<li>Use very cold butter and add it off the heat to achieve a perfect emulsion.<\/li>\n<li>Stir vigorously with a spoon or silicone spatula until the rice acquires a silky texture.<\/li>\n<\/ul>\n<hr \/>\n<h3>Frequently Asked Questions<\/h3>\n<div id=\"faq\">\n<div class=\"faq-item\">\n<h4>What type of rice is best for risotto?<\/h4>\n<p>Carnaroli rice is ideal because it has a higher starch content and absorbs liquids well without losing its texture. You can also use Vialone Nano.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can I substitute the cava with another type of wine?<\/h4>\n<p>Yes, if you don&#8217;t have cava, you can use a dry white wine. However, the cava provides a special freshness and lightness to the dish.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can risotto be reheated?<\/h4>\n<p>Risotto is best freshly made, but if you need to reheat it, add a little hot broth and stir well until you regain the creaminess.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>How do I get the risotto to be very creamy without adding cream?<\/h4>\n<p>The secret is in the mantecatura: adding cold butter and stirring off the heat to emulsify the liquids and achieve the perfect texture.<\/p>\n<\/div>\n<\/div>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfQu\u00e9 tipo de arroz es mejor para el risotto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"El arroz Carnaroli es ideal porque tiene mayor contenido de almid\u00f3n y absorbe bien los l\u00edquidos sin perder su textura. Tambi\u00e9n puedes usar Vialone Nano.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfPuedo sustituir el cava por otro tipo de vino?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"S\u00ed, si no tienes cava, puedes usar un vino blanco seco. Sin embargo, el cava aporta una frescura y ligereza especial al plato.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfSe puede recalentar el risotto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"El risotto es mejor reci\u00e9n hecho, pero si necesitas recalentarlo, a\u00f1ade un poco de caldo caliente y remueve bien hasta recuperar la cremosidad.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"\u00bfC\u00f3mo consigo que el risotto quede bien cremoso sin a\u00f1adir nata?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"El secreto est\u00e1 en la mantecatura: a\u00f1adir mantequilla fr\u00eda y remover fuera del fuego para emulsionar los l\u00edquidos y lograr la textura perfecta.\"\n      }\n    }\n  ]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are passionate about Italian cuisine, here are other suggestions to enjoy classic flavors:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-e-ceci-pasta-con-garbanzos-a-la-romana-2\/\" target=\"_blank\" rel=\"noopener\">Pasta e ceci (pasta with chickpeas) Roman style<\/a><\/strong>: A humble dish but full of history, which combines pasta and chickpeas in a comforting preparation.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/stracciatella-a-la-romana-la-sopa-italiana-de-huevo-con-queso-2\/\" target=\"_blank\" rel=\"noopener\">Stracciatella alla romana<\/a><\/strong>: An Italian egg and cheese soup, simple and comforting, perfect for cold days.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/alcachofas-a-la-romana-carciofi-alla-romana\/\" target=\"_blank\" rel=\"noopener\">Artichokes Roman style (carciofi alla romana)<\/a><\/strong>: An Italian classic that highlights the flavor of fresh artichokes, prepared with herbs and olive oil.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your risotto with cava and Norway lobster!<\/strong><\/h3>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13439\">\n<h2 class=\"vrtl-recipe__title\">Risotto with Cava and Langoustines<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/02\/Risotto-con-Cava-y-Cigalas-de-San-Valentin.jpg\"  alt=\"Valentine&#039;s Cava and Langoustine Risotto ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>A creamy and elegant risotto with langoustines and cava, perfect for surprising someone at a special dinner like Valentine&#8217;s Day. Easy, cream-free, and full of flavor!<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">35 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">45 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">520 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium langoustines<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Carnaroli or Vialone Nano rice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">cava brut or brut nature<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">500-600<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">langoustine stock<\/span> <span class=\"vrtl-recipe__ingredient-note\">hot bisque<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">shallot or \u00bd onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">small carrot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">celery stalk<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon tomato paste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">splash of brandy<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt and black pepper<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">bay leaf<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">pinch of lemon zest<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Prepare the langoustine stock: Saut\u00e9 the langoustine heads and shells well in extra virgin olive oil and butter.<\/li>\n<li class=\"vrtl-recipe__step\">Add the shallot, garlic, carrot, and celery and let them brown.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the tomato paste and mix well.<\/li>\n<li class=\"vrtl-recipe__step\">Deglaze with brandy, let it evaporate, and add cold water or ice until covered.<\/li>\n<li class=\"vrtl-recipe__step\">Cook over medium heat for 25-30 minutes, strain the stock, and keep it warm.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the langoustines: Cut the langoustine bodies, reserving some whole for garnish.<\/li>\n<li class=\"vrtl-recipe__step\">In a pan with extra virgin olive oil, sear them for 30 seconds per side and set aside covered.<\/li>\n<li class=\"vrtl-recipe__step\">Prepare the risotto: Saut\u00e9 the shallot in extra virgin olive oil until translucent.<\/li>\n<li class=\"vrtl-recipe__step\">Add the rice and toast it slightly.<\/li>\n<li class=\"vrtl-recipe__step\">Pour in the cold cava and let it reduce completely.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the langoustine stock little by little, stirring gently until the rice is creamy and al dente.<\/li>\n<li class=\"vrtl-recipe__step\">Mantecatura and plating: Remove the pan from the heat and add the cold butter and the chopped langoustines.<\/li>\n<li class=\"vrtl-recipe__step\">Stir well until the risotto is silky and creamy.<\/li>\n<li class=\"vrtl-recipe__step\">Serve on a flat plate, garnish with the whole langoustines, and sprinkle with lemon zest.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<ul>\n<li>For an ultra-creamy risotto, add the butter while very cold and stir vigorously off the heat.<\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Wm4HB-PIrRM\" title=\"Risotto con Cava y Cigalas de San Valent\u00edn\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Valentine&#8217;s Day is just around the corner and, if you are not sure what to cook, here I bring you an elegant, delicious, and easy-to-make option: risotto with cava and Norway lobster. This dish is ideal for a special dinner, as it combines the intense flavor of seafood with the freshness and lightness of cava. Although it may seem complicated, I assure you that with a few tricks anyone can prepare it at home. The perfect combination of seafood and cava The risotto with cava and Norway lobster is a modern version of an Italian classic. The traditional risotto technique, which consists of slow cooking with the progressive addition of broth, is enriched in this recipe with the flavor of the seafood and the fruity aroma of the cava. The cava is a sparkling wine with citrus and floral notes, which enhances the natural sweetness of the Norway lobsters and provides a perfect balance to the dish. As it reduces, it leaves a subtle and sophisticated touch without overpowering the flavor of the seafood. If you want to surprise your partner or simply treat yourself to an exquisite dish, keep reading. I will show you how to make it creamy, without cream, with a perfect texture and full of flavor. Let&#8217;s go for it! Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare the recipe in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients for the risotto with cava and Norway lobster For 2 people Preparation time: 10 min Cooking time: 35 min 10 medium Norway lobsters 160 g Carnaroli or Vialone Nano rice 200 ml cava brut or brut nature 500-600 ml Norway lobster broth (hot bisque) 1 shallot or \u00bd onion 1 garlic clove 1 small carrot \u00bd celery stalk 1 tablespoon tomato paste 30 g butter 1 splash of brandy Extra virgin olive oil Salt and black pepper 1 bay leaf 1 pinch of lemon zest Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times. How to prepare the risotto with cava and Norway lobster Prepare the Norway lobster broth Saut\u00e9 the Norway lobster heads and shells well in extra virgin olive oil and butter. Add the leek or onion, garlic, carrot, and celery and let them brown. Incorporate the tomato paste and mix well. Deglaze with brandy, let it evaporate, and add cold water or ice until covered. Cook over medium heat for 20-25 minutes, strain the broth, and keep it hot. Cook the Norway lobsters Cut the Norway lobster bodies, reserving some whole for decoration. Season the Norway lobsters with salt and pepper. In a pan with extra virgin olive oil, sear them for 30 seconds per side and set them aside covered. Prepare the risotto Saut\u00e9 the shallot in butter and a little extra virgin olive oil until transparent. Add the rice and toast it slightly. Pour in the cold cava and let it reduce completely. Incorporate the Norway lobster broth little by little, stirring gently until the rice is creamy and al dente. Add the chopped Norway lobsters 30 seconds before turning off the heat. Mantecatura and plating Remove the pan from the heat and add the cold butter. Stir well. Serve on a flat plate, decorate with the whole Norway lobsters, and sprinkle with lemon zest. Tips and tricks for a perfect risotto How to achieve a broth with maximum flavor Saut\u00e9 the shells and heads well before adding the liquid, crushing them with a spoon so they release their juice. Use cold water or ice instead of hot water, as this helps to better extract the collagen and gelatin from the seafood without oxidizing it. Do not boil the broth over high heat; keep it at medium heat. The secret so the Norway lobsters do not end up dry Sear them briefly in a very hot pan with a little extra virgin olive oil. Do not cook the Norway lobster bodies in the risotto during the cooking process; they are added at the end in the mantecatura phase. Reserve some whole Norway lobsters for the final decoration, giving the dish a more sophisticated presentation. How to prevent the cava from making the risotto acidic Make sure the cava is reduced almost completely before adding the Norway lobster broth. The importance of cold butter in the mantecatura Use very cold butter and add it off the heat to achieve a perfect emulsion. Stir vigorously with a spoon or silicone spatula until the rice acquires a silky texture. Frequently Asked Questions What type of rice is best for risotto? Carnaroli rice is ideal because it has a higher starch content and absorbs liquids well without losing its texture. You can also use Vialone Nano. Can I substitute the cava with another type of wine? Yes, if you don&#8217;t have cava, you can use a dry white wine. However, the cava provides a special freshness and lightness to the dish. Can risotto be reheated? Risotto is best freshly made, but if you need to reheat it, add a little hot broth and stir well until you regain the creaminess. How do I get the risotto to be very creamy without adding cream? The secret is in the mantecatura: adding cold butter and stirring off the heat to emulsify the liquids and achieve the perfect texture. Related recipes you will love If you are passionate about Italian cuisine, here are other suggestions to enjoy classic flavors: Pasta e ceci (pasta with chickpeas) Roman style: A humble dish but full of history, which combines pasta and chickpeas in a comforting preparation. Stracciatella alla romana: An Italian egg and cheese soup, simple and comforting, perfect for cold days. Artichokes Roman style (carciofi alla romana): An Italian classic that highlights the flavor of fresh artichokes, prepared with herbs and olive oil. Enjoy your risotto with cava and Norway lobster! If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I would love to see your creations! Bon app\u00e9tit! Risotto with Cava and Langoustines A creamy and elegant risotto with langoustines and cava, perfect for surprising someone at a special dinner like Valentine&#8217;s Day. Easy, cream-free, and full of flavor! Preparation time10 minutes Cooking time35 minutes Total time45 minutes Servings2 Calories520 kcal AuthorMia Villar Raurich Ingredients 10 medium langoustines 160 g Carnaroli or Vialone Nano rice 200 ml cava brut or brut nature 500-600 ml langoustine stock hot bisque 1 shallot or \u00bd onion 1 garlic clove 1 small carrot \u00bd celery stalk 1 tablespoon tomato paste 30 g butter 1 splash of brandy Extra virgin olive oil Salt and black pepper 1 bay leaf 1 pinch of lemon zest Instructions Prepare the langoustine stock: Saut\u00e9 the langoustine heads and shells well in extra virgin olive oil and butter. Add the shallot, garlic, carrot, and celery and let them brown. Incorporate the tomato paste and mix well. Deglaze with brandy, let it evaporate, and add cold water or ice until covered. Cook over medium heat for 25-30 minutes, strain the stock, and keep it warm. Cook the langoustines: Cut the langoustine bodies, reserving some whole for garnish. In a pan with extra virgin olive oil, sear them for 30 seconds per side and set aside covered. Prepare the risotto: Saut\u00e9 the shallot in extra virgin olive oil until translucent. Add the rice and toast it slightly. Pour in the cold cava and let it reduce completely. Incorporate the langoustine stock little by little, stirring gently until the rice is creamy and al dente. Mantecatura and plating: Remove the pan from the heat and add the cold butter and the chopped langoustines. Stir well until the risotto is silky and creamy. Serve on a flat plate, garnish with the whole langoustines, and sprinkle with lemon zest. Notes For an ultra-creamy risotto, add the butter while very cold and stir vigorously off the heat. Video<\/p>\n","protected":false},"author":1,"featured_media":13436,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[2760,3015,2820,3014],"class_list":["post-16514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-butter-2","tag-langoustines","tag-rice-2","tag-shallot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Valentine&#039;s Cava and Langoustine Risotto ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Learn how to prepare a cava and langoustine risotto for Valentine&#039;s Day. 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