Langoustines and wild mushrooms risotto recipe

Chef Cosimo Danese shares his signature dish


Brimming with European flair, Chef Cosimo from the Hilton Dubai Jumeirah’s kitchen will teach you how to cook risotto the true Italian way.

The recipe

(Serves four)
• 400g risotto
• 1 ltr langoustine stock
• 3 cloves garlic
• White onion, chopped
• 80ml olive oil (Villa Sereni)
• 20 parsley leaves, chopped
• 400g wild mushrooms
• 160ml white wine (or substitute)
• 200g butter
• 10 langoustines (preferably medium- sized), peeled
• 3-4 pinches salt
• 2 pinches pepper


1 Heat the oil in a deep frying pan. Once the pan is hot, add the onion and garlic, and then cook for two minutes until golden brown.
2 Add the mushrooms and langoustine and cook for two minutes. Take one langoustine out for garnishing at the end.
3 Add and stir in the rice for one minute and then pour in the wine (or substitute). Once it evaporates, gently add in the stock while stirring the rice every two minutes.
4 Once the rice has completely absorbed the stock, make sure you remove the pan from the heat. Stir in the parsley and butter quickly until the butter melts and serve immediately.

Tip: Shrimps are a very good alternative to langoustine and you can also use other types of mushrooms if wild ones are not available, but the flavour may alter ever so slightly.

The chef

Name: Cosimo Danese
Nationality: Italian
Chef Cosimo is extremely passionate when it comes to true blue authentic Italian cuisine. He has worked for chefs that are on top of their game including Angela Hartnett and Gordon Ramsay, all the while developing culinary skills that reflect both his Italian roots and global travels. Chef Cosimo now heads up the BiCE team in Hilton Dubai Jumeirah sharing the mantra of his predecessor, Andrea Mugavero, that it is vital to ‘be faithful to your food’.
To book a table at BiCE, Hilton Dubai Jumeirah, call 04 399 1111

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