Modern twists on time-honoured favourites.
Risotto with lobster and champagne
What you need
- [ ] 260 g Riserva 1856 Carnaroli rice
- [ ] 20 g butter
- [ ] 20 g lobster butter
- [ ] 20 g shallot
- [ ] finely chopped
- [ ] 200 ml brut champagne
- [ ] 1 litre lobster stock (made by poaching the lobster with a small bunch of herbs)
- [ ] 120 g cooked lobster
- [ ] removed from the shell and cut into chunks
- [ ] 4 lobster claws
- [ ] shelled
- [ ] 1 bunch dill
Proposed by: Adolfo Blokbergen
How to prepare:
Risotto with lobster and champagne: melt the butter in a copper pan and slowly soften the shallot. Add the risotto, stirring until it is well coated and starts to colour slightly. Pour over half the champagne and evaporate off.
Start to add the hot lobster stock, stirring continuously. When almost cooked, add the rest of the champagne and mix with the lobster butter, then add the lobster chunks. Adjust seasoning.
Serve the risotto piping hot garnished with the lobster claws and a sprig of dill.