Luca Binaschi’s Signature Risotto to Make at Home
Categories : Hotel, Restaurant, published on : 2/5/26
While La Bastide quietly prepares behind the scenes for the upcoming season, Chef Luca Binaschi is taking this time to refine his creations, testing, adjusting and imagining. Winter is a key moment for him: calmer, more reflective and ideal for precision. Today, he opens the doors of his kitchen and shares one of his best kept secrets: his Franciacorta risotto, served with roasted langoustines and a touch of Baeri caviar, an elegant yet approachable recipe to recreate at home.
The Secret to a Perfectly Creamy Risotto
For four people, start by gently sweating one finely chopped shallot in a drizzle of olive oil. Add 280 g of Carnaroli or Vialone Nano rice and toast for about two minutes, until the grains become slightly translucent. Deglaze with 150 ml of Franciacorta. This Italian sparkling wine brings freshness and subtlety to the dish. Let it reduce almost completely.
Continue cooking by gradually adding 800 ml of hot shellfish stock, one ladle at a time, over 15 to 17 minutes.
The process is simple but requires attention : stir, taste and adjust. Off the heat, fold in 40 g of butter and 40 g of grated Parmesan, mix gently and let rest for one minute before seasoning with salt and white pepper. The risotto should be soft, glossy and almost flowing.
Roasted Langoustines and the Final Touch
Season eight peeled langoustines and quickly sear them in a mix of foaming butter and olive oil, about 30 to 40 seconds per side. They should remain pearly, juicy and just lightly golden.
Spoon the risotto into warm plates, arrange the roasted langoustines on top, then delicately add 30 to 40 g of Baeri caviar. Finish with a few strips of lemon zest and a fresh herb such as chervil or dill to bring freshness and lift.
This risotto perfectly reflects Luca Binaschi’s cuisine: precise, elegant and generous, where each ingredient is respected and highlighted without artifice.
La Bastide de Saint Tropez reopens on April 30.
Reservations are already open to rediscover Chef Luca Binaschi’s cuisine in an exceptional setting.
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Photo credit: Sunny RAUX
Bastide de Saint-Tropez, a 5-star hotel in the heart of Saint-Tropez
