Kreeft Risotto
Lobster Risotto is, and let's face it, a dish for those times when you really want to splurge. Our advice: venture into this when your student loan has just been deposited, or, for example, with Easter dinner. This dish, often the star of luxury Italian dinners, you can now prepare in your own crusty kitchen. And whether you want to impress your fellow students, add a culinary twist to your weekday dinner, or treat yourself after a long day of studying; this Lobster Risotto will not disappoint. Roll up your sleeves and prepare to enhance the silky, creamy risotto with the sweet, juicy lobster. A Michelin star is not necessary for this recipe - it is achievable. So dive into this culinary adventure, follow our steps carefully and get ready to tickle your taste buds.
Preparation
- Remove the lobster from the refrigerator and cook in a pan of boiling water for up to 3 minutes.
- Remove the lobster from the pan and let it cool.
- Twist the legs off the body and gently break them open with a lobster mallet or the back of a knife to remove the meat. Cut the lobster meat into cubes of about 2.5 cm.
- Prepare the fish stock in a separate pan by bringing 1.2 liters of water to a boil with fish stock cubes. When it boils, turn down the heat to low and add the lobster shells, simmer gently.
- Chop the shallots and fry them in a pan with a little oil until glazy. Add the tomato paste and stir until smooth.
- Fry the risotto rice with it until it looks glassy. Deglaze with white wine and add the bay leaves.
- Gradually, spoon by spoon, add the broth to the rice. After each addition, wait until the broth is absorbed by the rice before adding more. Continue until the broth is finished or the rice is cooked.
- Dissolve the saffron in a small cup of water and add it to the risotto, mixing well.
- Add the juice of one lemon to the risotto.
- Grate the Parmesan cheese and add half to the risotto, turn the heat down low and mix gently.
- Finely chop the chives and keep them aside for garnish.
- Keep the risotto warm.
- Melt butter in a pan over low heat, add the lobster meat and baste for 2 minutes with the melted butter (butter basting).
- Spoon the risotto onto a plate, divide with a gentle pat and place the lobster meat on top.
- Garnish with the chopped chives and the rest of the Parmesan cheese.
Ingredients
- 800 grams of lobster (preferably fresh)
- 300 grams Arborio risotto
- 1.2 liters fish stock (2 cubes)
- 140 grams of tomato puree
- 300 ml dry white wine
- 4 bay leaves
- 4 tablespoons butter
- 90 grams Parmesan cheese, freshly grated
- 2 lemons, the juice
- 15 grams of chives, freshly chopped
- 1 packet of saffron (0.1 gram)
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