Lobster Risotto Recipe :
Ingredients:
• 2 lobster tails
• 150g Arborio or Vialone nano rice
• 200ml chicken broth
• 200ml lobster bisque
• 30ml Saffron infused water
• 60ml dry white wine
• 1 shallot, finely chopped
• 40grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon lobster butter
• 2 tablespoons olive oil
• 2 dry bay leaves
• Thyme sprigs
• 30ml cognac
• Salt and pepper to taste
• Fresh basil leaves
• Lobster croquettes for garnish
Instructions:
1. Prepare the lobster tails by removing the shells and cutting into two, Set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallot and unsalted butter, and sauté until softened and fragrant, about 2-3 minutes.
3. Add the Risotto rice to the skillet and toast it, stirring constantly, for about 2 minutes until the grains are lightly golden.
4. Pour in the white wine and cook, stirring occasionally, until the wine has been absorbed by the rice. Add bay leaves to the risotto.
5. Begin adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed.
6. Add Saffron liquid and Lobster bisque, Continue cooking until the rice is creamy and al dente, which should take about 18-20 minutes.
7. About halfway through cooking the risotto, add the lobster to heated skillet with butter and thyme. Add cognac, continue cooking until alcohol evaporates. Add more butter baste the lobster. Cut into chunks and add to the risotto.
8. Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese and lobster butter until melted and well combined. Add fresh basil and Season with salt and pepper.
9. Serve the lobster risotto hot, garnished with lobster croquettes.
10. Enjoy your decadent lobster risotto!
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