Deborah Dana

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Deborah Dana

Lobster Risotto

Name: Lobster Risotto
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 cup arborio rice; 2 cups chicken soup; 1/4 cups white wine; 200 grams lobster tail, boiled, you only use the meat; 4 tablespoons olive oil; 1/2 cups onion, finely chopped; 1/2 tablespoons guajillo chili flake; 1/2 teaspoons lemon zest; 1/2 tablespoons lemon juice; 1/2 tablespoons sea salt; 1/2 cups tomtato, peeled without seeds and chopped; 2 tablespoons unsalted butter

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Deborah Dana

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A very rich Italian recipe of risotto (Italian rice) with lobster.

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Ingredients

6 portions

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Preparation

Heat the chicken stock in a small saucepan over medium heat and keep it warm at a very low heat.

Heat the oil in a large skillet over medium heat. Add the onion and the chili and brown for 4 minutes.

Add the rice to the pan and cook for 2 minutes mixing well. Add the wine, the lemon juice, the lemon zest and cook for 2 more minutes.

Add the salt and start adding the 1/2 cup chicken broth in 1/2 cup, stirring the rice and waiting for each cup to be absorbed before adding the next one.

After about 20 minutes the rice should look creamy. Try a grain and it should be well cooked but slightly firm in the center. If it is still hard it is not ready, continue adding chicken broth and cooking.

When the risotto is ready add the lobster (previously cut into cubes), the tomato and the butter. Remove from heat, cover pan and allow to rest for 5 minutes before serving.