LOBSTER AND SAFFRON RISOTTO
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 2 cooked lobsters
- 1.5 l (6 cups) vegetable broth
- 1 pinch saffron pistils
- 125 ml (1/2 cup) pancetta, brunoise
- 1 green zucchini, brunoise
- 60 ml (4 tbsp.) olive oil
- 2 garlic cloves, chopped
- 8 ml (½ tbsp.) smoked paprika
- 1 onion, chopped
- 250 ml (1 cup) Carnaroli or Arborio rice
- 45 ml (3 tbsp.) dry white wine
- 125ml (1/2 cup) Reggiano Parmesan, grated
- 60ml (4 tablespoons) unsalted butter
- ½ lemon, juice
- ½ bunch chives, snipped
- Salt and pepper to taste
Preparation
- Shell the lobsters, keeping the carapace and meat.
- In a saucepan, bring the stock to the boil, add the carapasses and saffron. Simmer over medium heat for 10 minutes. Keep warm over low heat.
- Meanwhile, in a frying pan over medium heat, fry the pancetta until crisp. Set aside.
- Then, in the same skillet, sauté the zucchini for 2 minutes over high heat. Remove and set aside with the pancetta.
- Cut the lobster tail into cubes.
- In the same skillet, add 2 tbsp. olive oil, sauté lobster cubes, garlic and paprika. Reserve with pancetta.
- In a saucepan over high heat, add the remaining olive oil, sweat the onion without browning, then add the rice and stir until translucent.
- Add the white wine and allow to evaporate.
- Over low heat, uncovered, gradually ladle in the hot stock, stirring constantly with a spatula until the rice absorbs each addition of stock. Adjust the amount of stock: stop cooking earlier for an al dente risotto, add more stock for a creamier risotto.
- Off the heat, add the pancetta, lobster cubes, zucchini, Parmesan, butter, lemon juice and check the seasoning with salt and pepper.
- Serve on plates, adding one lobster claw per plate and a sprinkling of chives.
