Lavez les herbes, ajoutez les pignons, le parmesan, la ricotta, sel, poivre et mixez le tout en versant un filet d’huile.
Chauffez un peu d’huile dans une poêle et faites revenir rapidement 4 gambas et 4 langoustines entières. Réservez au chaud.
Lavez les herbes et coupez-les finement. Faites revenir les échalotes hachées dans une casserole jusqu’à ce qu’elles deviennent translucides. Ajoutez le riz, laissez cuire pendant 1 minutes, puis mouillez avec le vin, laissez évaporer et mouillez-le alternativement avec la bisque de langoustines et le fumet bien chaud.
Quand le risotto est à moitié cuit, ajoutez la chair de 8 langoustines et 8 gambas, grossièrement coupée. Salez, poivrez et continuez la cuisson.
Retirez du feu et mélangez avec les herbes finement coupées et le beurre.
Servez le risotto en y dressant dessus une gambas et une langoustine entières et en décorant avec le pesto et quelques feuilles de basilic.
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