Method

1. Pour the shellfish stock into a pan and bring to a simmer.

2. Melt half of the butter and the olive oil in a pan over a medium heat. Add the onion and garlic and cook for 3-5 mins until soft, but not coloured. Add the rice and stir until every grain is coated in butter.

3. Add the win to the pan and bring to the boil. Reduce the heat to a simmer and cook, stirring until the wine has been absorbed.

4. Add a small ladle of stock and cook, stirring, until the stock has been absorbed. Continue adding the stock one ladleful at a time, allowing the stock to absorb before adding the next ladle. When cooked, the rice should have a little bite to the outside and be slightly soft in the centre.

5. Season the langoustine tails with salt and pepper and add to the risotto. Stir in the remaining butter, cream, lemon zest and lemon juice and cook for 1-2 mins, until the butter has melted and the langoustine tails are cooked. 

6. Remove from the heat and season with salt and pepper. Stir in the Parmesan, chopped basil, dill and chives and serve immediately.