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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

Fig and Walnut Jam


Figs make an absolutely wonderful jam! When they're in season and you have more than you can eat fresh, this is what I do with them.


Ingredients

  • 1.5 kg fresh figs.
  • 150g walnuts, roughly chopped.
  • 400g sugar.
  • 1 tablespoon rum.
  • Peel of 1 lemon (just the yellow part, none of the white pith).

 Preparation

Rinse and dry the figs without peeling them, then remove the stems. Cut them into quarters and put them in a pot with the walnuts, lemon peel, rum, and sugar. Let everything sit and macerate for an hour so the flavors can get to know each other.
After the hour, give it a good stir with a wooden spoon, put the pot on the stove, and cook for 8 minutes once it starts to boil. 
Skim off any foam that rises to the top, and it's ready to eat right away.
If you want to preserve it for later, spoon the jam into sterilized glass jars, seal them tightly, and process in a boiling water bath for 10 minutes to create a vacuum seal...

Notes

If you're making this to preserve, since it's quite sweet and rich, I'd suggest using smaller jars. That way, once you open one, you'll finish it quickly and nothing goes to waste.
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