Method

For the bisque: remove the shell from the langoustines. Fry the onion in a pan and add the shells. Fry the onion and add the shells. Add a tablespoon of tomato and a glass of water. Reduce the liquid by half. Add salt to taste. Blend everything and pass through a Chinese strainer several times to remove any residue from the crustaceans. For the fish stew: you need a cod, a red mullet, and other poor fish. Immerse the gutted fish in cold water. Add lemon zest, carrot, celery, and onion. Simmer for 30 minutes. Skim and strain. In a frying pan, brown the oil with the onion. Add the rice, toast it, and pour in the wine. Lower the flame and start adding the fumet to cook the rice. As soon as the rice starts to dry out, add more stock. Halfway through the cooking time, add the bisque. Peel the shrimp tails and add them to the risotto a few minutes before the end of cooking. Break up the burrata with scissors. Arrange the risotto on a plate and finish with a generous dollop of burrata and grated bottarga.