Lemon risotto (rice) with langoustines

Wash the langoustines, remove the head and cut the body in half lengthwise. Season with salt and pepper and set aside. Scrape the lemon zest and set aside. Cut the lemon in half, squeeze the juice and place it in a saucepan. add 1 liter of water and bring to a boil. reduce the heat and keep the liquid hot. In a heavy-bottomed or cast-iron skillet, place 3 tablespoons of olive oil and onion. Bring to the heat and fry, stirring occasionally, until the onion is transparent. add unwashed rice and sauté, stirring rapidly and continuously, for 5 minutes, or until kernels are shiny and bundled. Add the sherry and salt and mix. Add 1/2 cup (tea) of water with the boiling lemon juice and cook, stirring constantly and scraping the bottom and sides of the pan, until all of the liquid is gone. Continue cooking and pour in 1/2 cup (tea) of water with the boiling lemon every minute. Continue to stir, scraping the bottom and sides of the pan until the rice is “al dente”. the risotto is cooked when the grain is soft but firm. the result should be a wet preparation without broth. Add the reserved lemon zest and butter. add salt and remove from heat. Cover the pot and serve after 3 minutes. Meanwhile, heat the remaining olive oil in a pan, arrange the crayfish and grill them until tender. Remove from the heat and serve with the risotto. if you prefer, garnish with lemon zest.