Once you make this dish you will have your bags packed for the Italian coast!
Recipe
I try to use organic ingredients when available, hopefully you will do the same.
1.5 cups of Arborio rice
3 tablespoons of salted butter
1 teaspoon of salted butter
1/4 cup to 1/2 cup depending on how cheesy you like it freshly grated Parmigiano-Reggiano cheese (Pecorino can be substituted)
3 cups (1 tetra pack) of heated vegetable broth
1 cooked lobster shelled, or meat from 2 lobster tails (depending on how much lobster you want in your risotto dish)
5 or 6 sprouts of microgreens or a pinch of freshly chopped parsley for garnish
Directions
On medium heat, melt 2 tablespoons of butter in a large skillet. Add the rice, and stir around until all the grains are coated and heat for 1 minute. Add in 1cup of broth, stir around so that all grains are soaked. Leave grains, do not stir, as the broth becomes absorbed.
Once the broth has been absorbed, add another cup of broth, stir so that all rice grains are coated (broth is evenly distributed), allow the broth to be absorbed again.
Repeat the previous step, the total cooking time should take around 15 minutes.
Turn off the burner once the rice is cooked, try a sample to make sure rice is cooked and is no longer hard.
While the rice is cooking take your lobster meat, cut it up into bite-sized pieces and heat up in a small pan with 1 teaspoon of salted butter, approximately 2 minutes. Just enough to warm the meat.
Once the rice is cooked, strain the lobster meat and add to the skillet. Mix in the lobster meat, add the last tablespoon of butter mix the ingredients, cooking on low. Now add the freshly grated Parmigiano and stir so that all ingredients are mixed in. If you have any leftover broth add to the skillet and stir. Remove from heat.
Serve immediately and top with some garnish; microgreens or freshly chopped parsley from the garden.
Buon appetito
If this recipe inspires you to hit the coast, please send me a pic of your adventures in Italy.
Ciao!
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